Olive-stuffed Chicken Breasts

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/4 cup fat-free ricotta cheese
• 4 large green olives, pitted
• 2 teaspoons thyme leaves
• 1/4 cup plain dried breadcrumbs
• 4 (3 ounce) thin-sliced boneless skinless chicken breasts, 1/4 inch thick
• 1/2 cup chicken broth
• 1 tablespoon balsamic vinegar
• 1 tablespoon brown sugar

Recipe

• 1 preheat oven to 350°f.
• 2 puree the ricotta, olives, thyme, and 2 tablespoons of the bread crumbs in food processor.
• 3 spread the puree over the chicken breasts and roll starting at long sides, securing with toothpicks.
• 4 roll the breasts in remaining 2 tablespoons breadcrumbs to coat.
• 5 place breasts in baking dish, spray with olive oil, and bake until cooked through, about 25 minutes.
• 6 meanwhile, bring broth, vinegar, and brown sugar to a boil and boil for 1 minutes.
• 7 cut each chicken breast in 4 slices, arrange on plates, and drizzle with the sauce to serve.