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STUFFED CHICKEN BREASTS PROVENCAL

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This will become your new favorite dinner party entrée with its rustic French flair. Make this with boneless skinless chicken breasts or leave the skin on for added flavor.  

 

Ingredient list

Ingredients for Servings



2TbspScallions, white parts only, diced
0,50cupOlives, large, pimiento-stuffed, diced
0,50cupAlmonds, slivered
0,50cupBread crumbs
2TbspApres Vin Chardonnay Provencal oil
1TbspWhite wine vinegar
0,25tspSalt
0,25tspPepper
4pcsChicken breasts, boneless, each cut into two equal pieces widthwise

Preparation

  1. Preheat the oven to 375°F.
  2. Lightly grease a 9” x 13” baking dish and set aside.
  3. In a medium-sized mixing bowl, stir together the scallions, olives, almonds, and bread crumbs.
  4. Drizzle 1 Tbsp of the Chardonnay Provencal Oil over the stuffing mixture and stir well to combine.
  5. Add the white wine vinegar, salt and pepper to the stuffing mixture and stir to combine.
  6. Cut a horizontal pocket in the side of each chicken breast half, taking care not to cut all the way through.
  7. Spoon a heaping tablespoon of stuffing into each breast pocket. Secure the pocket with toothpicks and place each stuffed breast half into the prepared baking dish.
  8. Sprinkle the remaining stuffing over the stuffed breast halves in the dish.
  9. Sprinkle a little salt and pepper over the breast halves.
  10. Drizzle the remaining 1 Tbsp of Chardonnay Provencal Oil over the breast halves.
  11. Bake 30 minutes or until an instant-read thermometer registers 160°F at the center of the breast halves.

 

PREPARATION TIME: 25 minutes

BAKING TIME: 30 minutes

YIELD: 8 small breast halves, serves 4 

Recipe detail

  •  
  • Country Region
    0
  • Lactose free
    Yes
  • Vegetarian
    Yes
  • Vegan
    Yes
  • Diabetic
    Yes
  • Gluten free
    Yes
  • Servings
    4
  • Alternative amount
  • Preparation time
    25 minutes
  • Calories
  • Kilojoule
  • Fat content
  • Bread unit
  • Protein content
  • Carbohydrates
  • Degree of difficulty
    Normal

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