Roast chicken Breasts & Olive Stuffing


2 Tbsp Delizia 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 olives, drained or 2/3 cup sliced with pimiento Spanish Manzanillo olives

2 Tbsp dijon or honey dijon mustard

1 tsp dried thyme

1 large clove garlic, minced

3 Tbsp Delizia Garlic Extra Virgin Olive Oil

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

paprika (optional)


Heat oven to 375°F.  Heat butter oil in a medium saucepan over medium heat.  Add onion, saute 6 to 8 minutes or until onion is tender.  Add broth, bring to a boil.  Remove from heat, add stuffing and olives, tossing well.  Spoon stuffing in four mounds into a greased 13 x 9 inch baking dish.

Combine mustard, thyme and garlic, spread over chicken.  Place chicken over stuffing covering the mounds completely, sprinkle paprika over chicken and drizzle with the garlic oil.  Bake uncovered 40 minutes or until chicken in cooked through.

Makes 4 servings


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