Stuffed Chicken Breasts Recipe Is Easy, Delicious and Only $1.39 Per Serving

Name: Stuffed Chicken Breasts Recipe Is Easy, Delicious and Only $1.39 Per Serving
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 serving
Ingredients: 4 (6 oz.) boneless, skinless chicken breast halves; ¼ tsp. salt; ¼ tsp. pepper; ½ cup shredded part-skim mozzarella cheese; ⅓ cup drained roasted red pepper strips, patted dry; ¼ cup drained pimento-stuffed green olives, chopped; ¼ cup all-purpose flour; 1 egg, beaten; ½ cup seasoned dry breadcrumbs; 2 Tbs. oil

Crispy on the outside, tender on the inside chicken is filled with mozzarella, olives and roasted red peppers

By Courtney Shapiro

Comments

Chicken breasts are a classic choice for dinner. They’re so incredibly versatile, one of the more affordable proteins you can buy, and you can use them to make a flavorful and fulfilling meal. For instance, you can add a delicious filling to them. Our scrumptious stuffed chicken breasts recipe is an elevated twist on a dinnertime favorite, and it’s sure to earn a place in your dinner rotation. Plus, it costs less than $2 per serving.

Red peppers, olives and mozzarella cheese come together for a savory, gooey filling that’s totally irresistible. The chicken is breaded in flour, egg and breadcrumbs for maximum crunch. This dish is perfect for a family dinner, date night or anytime you want a yummy meal just for you. If you add other veggies to the filling mixture, let us know in the comments below! Serve with potatoes, a roasted vegetable or a side salad to wholly complete the meal.

Yields

4 serving

Total Time

40 min

Prep Time

30 min

Cook Time

10 min

Ingredients

4 (6 oz.) boneless, skinless chicken breast halves
¼ tsp. salt
¼ tsp. pepper
½ cup shredded part-skim mozzarella cheese
⅓ cup drained roasted red pepper strips, patted dry
¼ cup drained pimento-stuffed green olives, chopped
¼ cup all-purpose flour
1 egg, beaten
½ cup seasoned dry breadcrumbs
2 Tbs. oil

Instructions

Heat oven to 350°F. Place each chicken piece between two sheets of plastic wrap. Using meat mallet or can covered with foil, pound each piece to scant 1⁄2" thickness. Sprinkle chicken with salt and pepper.

Place chicken top sides down on surface. Dividing evenly, layer cheese, peppers and olives over chicken. Starting with one short end of each, fold chicken over, covering filling; secure edges with toothpicks. Coat each in flour and egg, then breadcrumbs.

In ovenproof 12" nonstick skillet, heat oil over medium-low heat. Add chicken; cook, turning, until browned, 8–10 min. total. Transfer skillet to oven; roast until no longer pink in centers of chicken, 10–12 min. Remove toothpicks before serving.

$1.39 per serving

Nutrition

Calories: 373
Fat: 16 gram
Saturated Fat: 4 gram
Protein: 41 gram
Carbohydrate: 13 gram
Fiber: 1 gram
Cholesterol: 150 mg
Sugar: 2 gram
Sodium: 785 mg

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