Crunchy Cheese Stuffed Chicken Breasts: Sandi's Recipe of the Week - November 19

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Sandi's "Recipe Of The Week"
November 19 - 25, 2005

"Crunchy Cheese Stuffed Chicken Breasts"

Crunchy Cheese Stuffed Chicken Breasts

Recipe Source:
October 1999 Issue of
Canadian Living Magazine

Serving Size: Makes 4 servings

Amount	Ingredient
1/4 cup	cornmeal
1 tablespoon	all purpose flour
1 teaspoon	dried Italian herb seasoning
1/4 teaspoon each	salt and pepper
4	boneless, skinless chicken breasts (about 1 pound)
1/4 cup	shredded Asiago or provolone cheese
4	oil cured black olives or oil packed sun dried tomatoes, chopped
2 tablespoons	olive oil

Preparation Instructions:
In shallow dish, combine cornmeal, flour, herb seasoning, salt and pepper; set aside.
With sharp knife held horizontally, cut chicken almost but not all the way through; open like book. Sprinkle 1 side of each breast with one quarter of the cheese; sprinkle with one quarter of the olives. Fold uncovered side over; secure edge with skewer or toothpicks.
Brush chicken all over with half of the oil; dip into cornmeal mixture, turning and pressing to coat evenly.
In ovenproof skillet, heat remaining oil over medium high heat; brown chicken on 1 side. Turn chicken; bake in 425 degree oven for about 15 minutes or until golden and no longer pink inside. Makes 4 servings.
Per serving: about 259 calories; 28 g protein; 12 g fat; 9 g carbohydrates; 1 g fibre; 338 mg sodium; 73 mg cholesterol.

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