I stumbled upon this recipe of stuffed chicken breasts with cannellini beans (large kidney-shaped white beans) and mixed olives about 18 months ago online and loved it for its simplicity, speed of preparation and unique flavors. We’re talking about only four key ingredients plus a little salt and pepper and olive oil.
1 cup cannellini beans (from can), rinsed and drained
2 garlic cloves, finely chopped (or grated as I prefer doing)
3 Tbs chopped mixed olives (I used mixed Greek olives and it took about 15 olives to get the 3 Tbs of chopped olives I needed.)
4 boneless skinless chicken breast halves (for the purpose of this demonstration, I am preparing two stuffed chicken breast halves)
2 Tbs olive oil
Preheat oven to 450 degrees.
Let’s tackle the olives first.
These were pitted olives, so I had to remove the pits first. Although I didn’t take a pic of this step, the easiest way to remove an olive pit is to place the olive on its side on a cutting board and firmly press down on the olive with the side of a large knife and the pit should start to pop out.
Chop your olives (since the recipe calls for mixed, select a variety from your jar) and place them in a medium-sized bowl.
Measure out a cup of cannellini beans and rinse and drain.
Add the beans to the olives in the bowl.
Next, chop (or grate) the two cloves of garlic and add it in with beans and olives.
Prior to mashing these three ingredients together with a fork, go ahead and use that fork to mix the ingredients together a bit so that they are evenly dispersed. Mash the beans and olive and garlic mixture with a fork, producing a thick paste.
And, now for the chicken breasts.
What we want to do is slit open the chicken breast to produce a cavity in which the our beans and olive paste will go. Using a paring knife, carefully cut into the thickest portion of the chicken breast horizontally creating an opening. Be careful not to cut all the way through though as you want to make a pocket to be stuffed (It doesn’t have to look pretty because no one is going to see it once you stuff the breast, fold the top back over and cook it).
Fill the cavity of the chicken breast with one quarter of a cup of the paste and fold the top back, covering the cavity. Repeat the process with the other breasts.
Pour 2 Tbs of olive oil into large baking dish, swirling to coat the pan.
Add the chicken breasts to the dish. Season both sides with salt and pepper, making sure that both sides are coated first with the oil from the pan.
Place the dish into the oven to roast until done, between 35 to 40 minutes.
Serve immediately, and enjoy!
Serving size: One stuffed chicken breast halve
Cal: 261; Total Fat: 9 g (Sat Fat: 1.4 g); Chol: 68.4 mg; Sodium: 134.7 mg; Fiber: 3 g; Carbs: 12.1 g; Pro: 31.7 g.