Muffuletta Stuffed Chicken Breast Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a bowl, combine the olives, pickled vegetables, Italian seasoning, and olive oil.
• STEP 3.Using a sharp knife, make a pocket in each chicken breast by cutting a slit horizontally through the side.
• STEP 4.Stuff each chicken breast with the olive mixture, then secure the opening with toothpicks.
• STEP 5.Season the chicken breasts with salt and pepper.
• STEP 6.Heat a large oven-safe skillet over medium-high heat and add the vegetable oil.
• STEP 7.Sear the chicken breasts on both sides until golden brown, about 2-3 minutes per side.
• STEP 8.Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
• STEP 9.Remove the chicken from the oven and let it rest for a few minutes before serving.
• STEP 10.Remove the toothpicks and slice the chicken breasts. Serve hot.

Cooking Tips

• You can use any type of olives and pickled vegetables you prefer for the stuffing.
• Make sure to secure the opening of the chicken breast with toothpicks to prevent the filling from falling out during cooking.
• If you don't have an oven-safe skillet, you can transfer the seared chicken breasts to a baking dish before baking.

Storage and Serving

• Leftover muffuletta stuffed chicken breast can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• Serve the muffuletta stuffed chicken breast as a main dish with a side of roasted vegetables or a fresh salad.