Stuffed Chicken Breasts

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.

These are the ingredients you'll need to prepare this stuffed chicken breasts with white beans and olives recipe.
These are the ingredients you’ll need to prepare this stuffed chicken breasts with white beans and olives recipe.

Ingredients:

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.)

salt

ground pepper

4 boneless skinless chicken breast halves (for the purpose of this demonstration, I am preparing two stuffed chicken breast halves)

2 Tbs olive oil

Preparation:

Preheat oven to 450 degrees.

Let’s tackle the olives first.

This is what I bought to use in the recipe.
This is what I bought to use in the recipe.

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.

The olives, with pits removed and chopped.
The olives, with pits removed and chopped.
The chopped olives going into a medium sized bowl.
The chopped olives going into a medium-sized bowl.

Measure out a cup of cannellini beans and rinse and drain.

This is what I bought from my local grocery store.
This is what I bought from my local grocery store.
Rinsing off the cup of cannellini beans.
Rinsing off the cup of cannellini beans.

Add the beans to the olives in the bowl.

Adding the washed and drained cannellinis to the chopped olives.
Adding the washed and drained cannellinis to the chopped olives.

Next, chop (or grate) the two cloves of garlic and add it in with beans and olives.

About to grate my two cloves of garlic into the beans and olives.
About to grate my two cloves of garlic into the beans and olives.
Garlic has been introduced in with the cannellinis and olives.
Garlic has been introduced in with the cannellinis 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.

The result of mashing the beans, olives and garlic together: a tasty paste that will go instead your chicken breasts.
The result of mashing the beans, olives and garlic together: a tasty paste that will go inside your chicken breasts.

And, now for the chicken breasts.

Two boneless, skinless chicken breast halves, about to be slit open.
Two boneless, skinless chicken breast halves, about to be slit open.

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).

The chicken breast sliced to create an opening. Like I said, it doesn't have to look pretty.
The chicken breast sliced to create an opening. Like I said, it doesn’t have to look pretty.

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.

You'll use one quarter of a cup of the paste to stuff each of the breasts you're preparing.
You’ll use one quarter of a cup of the paste to stuff each of the breasts you’re preparing.
Here's the first breast stuffed and ready to be cooked.
Here’s the first breast stuffed and ready to be cooked.
The stuffed chicken breast with top folded over.
The stuffed chicken breast with top folded over.

Pour 2 Tbs of olive oil into large baking dish, swirling to coat the pan.

The first of two Tbs of olive oil going into baking dish.
The first of two Tbs of olive oil going into baking dish.

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.

Seasoning the stuffed chicken breasts with salt and then pepper.
Seasoning the stuffed chicken breasts with salt and then pepper.

Place the dish into the oven to roast until done, between 35 to 40 minutes.

The breasts go into the oven to roast.
The breasts go into the oven to roast.
All browned and delicious, the stuffed chicken breasts are ready to come out of the oven.
All browned and delicious, the stuffed chicken breasts are ready to come out of the oven.
Serve up your stuffed chicken breast with a favorite vegetable, in this case a baked sweet potato.
Serve up your stuffed chicken breast with a favorite vegetable, in my case, a baked sweet potato.

Serve immediately, and enjoy!

Nutritional Breakdown:

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.

 

 

One Comment

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  1. Sounds like a great recipe and the right amount of ingredients for me!

    Like

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