Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup grated Pepato cheese
- 1/2 cup chopped Kalamata olives
- 1/4 cup chopped fresh parsley
- 1/4 cup breadcrumbs
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Meat mallet
- Toothpicks
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Using a meat mallet, pound the chicken breasts to an even thickness.
3. In a small bowl, mix together the Pepato cheese, olives, parsley, breadcrumbs, salt, and pepper.
4. Spoon the mixture onto one side of each chicken breast, leaving a small border around the edges.
5. Roll up the chicken breasts tightly and secure with toothpicks.
6. Heat the olive oil in a large oven-safe skillet over medium-high heat.
7. Add the chicken breasts to the skillet and cook for 2-3 minutes on each side until browned.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken is cooked through and the cheese is melted and bubbly.
9. Remove the toothpicks and serve.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 6g
Protein: 37g
Substitutions for ingredients:
- Pepato cheese can be substituted with Pecorino Romano cheese.
- Kalamata olives can be substituted with any other type of black olive.
- Fresh parsley can be substituted with dried parsley.
Variations:
- Add sun-dried tomatoes to the stuffing mixture for a burst of sweetness.
- Use goat cheese instead of Pepato cheese for a tangy flavor.
- Wrap the stuffed chicken breasts in bacon before cooking for added flavor.
Tips and tricks:
- Don't overstuff the chicken breasts, or the filling may spill out during cooking.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Let the chicken rest for a few minutes before slicing to allow the juices to redistribute.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken in a preheated oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the stuffed chicken breasts on a bed of greens or with a side of roasted vegetables.
Garnishes:
Garnish with a sprinkle of chopped parsley or a drizzle of balsamic glaze.
Pairings:
Pair with a crisp white wine, such as Pinot Grigio.
Suggested side dishes:
Roasted vegetables, garlic mashed potatoes, or a simple green salad.
Troubleshooting advice:
- If the chicken breasts are too thick, they may not cook through in the allotted time. Pound them thinner or increase the cooking time.
- If the cheese starts to ooze out of the chicken breasts during cooking, remove the skillet from the oven and use a spoon to push the cheese back into the chicken.
Food safety advice:
Always wash your hands and any surfaces that come into contact with raw chicken to prevent the spread of bacteria.
Food history:
Pepato cheese is a hard, salty cheese made from sheep's milk that originated in Sicily, Italy.
Flavor profiles:
This dish is savory and salty, with a tangy kick from the olives and cheese.
Serving suggestions:
Serve with a side of roasted vegetables or a simple green salad for a complete meal.
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Region: Italian