Roast Chicken Breasts and Olive Stuffing

2 Tbsp Butter Extra Virgin Olive Oil

1 cup chopped onion

1 cup reduced sodium chicken broth

3 cups packaged herb seasoned dry bread cube stuffing

1 (2.25 oz) can sliced ripe black olives, drained

        or 2/3 cup sliced with pimiento Spanish green olives

2 Tbsp Dijon mustard

1 tsp dry thyme

1 large or 2 small garlic cloves, minced

3 Tbsp Garlic Extra Virgin Olive Oil

4 (8 to 10 oz) bone-in chicken breasts, skinned

Paprika for garnish

Heat oven to 375 degrees. Heat Butter Olive Oil in a medium saucepan over medium heat. Add onion; saute 6-8 minutes or until onion is tender. Add broth and bring to a boil. Remove from heat; add stuffing and olives, tossing well. Spoon stuffing in four mounds onto a greased 13 x 9 inch baking dish.

Combine mustard, thyme and garlic. Spread over chicken. Place chicken on top of each stuffing mound; covering the mounds completely. Sprinkle paprika over chicken and drizzle Garlic Olive Oil over all. Bake uncovered 40 minutes or until chicken is cooked through.

Makes 4 servings


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