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Combining chicken with olives already sounds like a good idea. But cheese makes it even better. Margarita Martinez with the Cabot Cheese Creamery came by Tonia's Kitchen to talk about one of their "star" recipes inside the Cabot Creamery Cookbook, called Kalamata Stuffed Chicken with Roasted Pepper Sauce. It's very easy to make, just take flattened chicken breasts that rolled up and stuffed with Kalamata Olives and Cheddar Cheese on the inside. Dip the rolled chicken into bread crumbs and a red pepper sauce made with Cabot Greek Yogurt. It's an amazing chicken dish that goes beyond the everyday, and lets the fine cheeses that Cabot crafts really stand out.
- 6 skinless boneless chicken breast halves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup)
- 1/2 cup finely chopped pitted kalamata olives
- 1/2 cup Italian-seasoned dry breadcrumbs
- Cooking spray
- 1 (7 ounce) jar roasted red bell peppers, drained and patted dry
- 1/2 cup Cabot Plain Greek Yogurt
- 1/4 teaspoon salt
- Mixed salad greens
Directions
- Preheat oven to 350°F.
- Place chicken between two sheets plastic wrap; pound with meat mallet or heavy pan to flatten. Uncover and sprinkle evenly with salt and pepper.
- Sprinkle cheese and olives evenly onto center of each chicken breast; roll up, jellyroll-style and secure with wooden toothpicks. Dredge chicken rolls in breadcrumbs.
- Place rolls seam-side-down on baking sheet coated with cooking spray; lightly coat rolls with cooking spray. Bake for 25-30 minutes or until chicken is cooked all the way to center.
- Meanwhile, pulse red peppers in food processor until pureed; add yogurt and salt, pulsing just until smooth. Refrigerate until ready to serve.
- Remove chicken from oven and remove toothpicks. Let cool slightly. Slice breasts crosswise into 1-inch thick slices; arrange over salad greens and serve with red bell pepper sauce.
