Roast Chicken Breasts with Ripe Olive Stuffing

Ingredients

• 1 tablespoon butter or olive oil

• 1 cup chopped onion

• 1 cup reduced sodium chicken broth

• 3 cups packaged herb seasoned dry bread cube stuffing

• 1 (2.25 oz.) can Lindsay® Sliced Ripe Olives, drained or 2/3 cup Sliced with Pimiento Spanish Manzanilla Olives

• 2 tablespoons Dijon or honey Dijon mustard

• 1 teaspoon dried thyme

• 1 large clove garlic, minced

• 4 (8 to 10 oz.) bone-in chicken breasts, skinned

• Paprika (optional)

Cooking Directions

1. Heat oven to 375°F.

2. Melt butter in a medium saucepan over medium heat.

3. Add onion; sauté 6 to 8 minutes or until onion is tender.

4. Add broth; bring to a boil.

5. Remove from heat; add stuffing and olives, tossing well.

6. Spoon stuffing in four mounds into a greased 13x9-inch baking dish.

7. Combine mustard, thyme and garlic; spread over chicken.

8. Place chicken over stuffing covering the mounds completely; sprinkle paprika over chicken, if desired.

9. Bake uncovered 40 minutes or until chicken is cooked through.