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Crunchy Cheese-Stuffed Chicken Breasts

chicken - breast

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

Quickly searing the chicken in a hot pan on the stove top gives a golden brown exterior and speeds up roasting time as well - a chef s trick that anyone can use. 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 I side. Turn chicken; bake in 425ºF oven for about 15 minutes or until golden and no longer pink inside.

Contributor: Canadian Living Magazine - October, 1999

Yield: 4 servings

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