Stuffed Chicken Muffins
- COOK TIME
- 30 Min
- READY IN
- 30 Min
There's more than muffins baking in this muffin tin. Here's the secret to making those restaurant-style stuffed chicken breasts...Italian-style!
What You'll Need:
cup ricotta cheese
cup Parmesan cheese, grated
- 1 2.25-oz. can sliced black olives, drained
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
teaspoon black pepper
- 6 boneless, skinless chicken breast halves, pounded to -inch thickness, (1 to 2 pounds total)
- 1 teaspoon olive oil
What To Do:
Preheat oven to 350 degrees F. Coat a medium-sized muffin tin with cooking spray.
In a medium-sized bowl, combine ricotta and Parmesan cheeses, olives, oregano, garlic powder, and pepper; mix well. Spoon mixture evenly onto center of each chicken breast.
Roll each chicken breast tightly, tucking in sides as you roll. Place each roll seam side down in its own cup prepared muffin tin.
In a small bowl, combine oil and paprika, then brush it over tops of chicken. Place muffin tin on a cookie sheet and bake 25 to 30 minutes, or until no pink remains and juices run clear.
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