Categories: Chicken

Ingredients

• 4 (8-oz.) boneless, skinless chicken breasts
• Option 1
• 3/4 c. chopped green olives
• 1/4 c. Toasted sliced almonds
• 1 1/2 tbsp. chopped fresh dill
• 1 tbsp. lemon zest
• Option 2
• 3 oz. grated mozzarella (about 3/4 c.)
• 20 pepperoni slices, chopped
• 1 tbsp. Chopped fresh oregano
• 1/4 c. marinara sauce
• Option 3
• 1 c. quartered cherry tomatoes
• 2 oz. crumbled goat cheese (about 1/2 c.)
• 2 tbsp. toasted pine nuts
• 2 tbsp. chopped fresh basil
• Option 4
• 1 c. finely torn French bread
• 1/2 c. chopped dried apricots
• 2 tbsp. melted unsalted butter
• 1 tbsp. whole-grain mustard

Directions

1. Starting at the top of the thickest portion, using a paring knife, cut a 2"-x-4" pocket into the chicken breasts.

2. Stuff with the filling combination of your choice, dividing evenly.

3. Season with salt and pepper.

4. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook until an instant-read thermometer inserted in the thickest portion reaches 165 degrees F, 6 to 7 minutes per side.

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