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Stuffed Chicken Muffins

(11 Votes)
Updated November 18, 2017
Stuffed Chicken Muffins
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:
  • 1/2 cup ricotta cheese
  • 1/4 cup Parmesan cheese, grated
  • 1 2.25-oz. can sliced black olives, drained
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 6 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness, (1 to 2 pounds total)
  • 1 teaspoon olive oil
  • 1/8 teaspoon paprika
What To Do:
  1. Preheat oven to 350 degrees F. Coat a medium-sized muffin tin with cooking spray.
  2. 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.
  3. Roll each chicken breast tightly, tucking in sides as you roll. Place each roll seam side down in its own cup prepared muffin tin.
  4. 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.



Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 210
  • Calories from Fat 79
  • Total Fat 8.8g 14 %
  • Saturated Fat 3.3g 17 %
  • Trans Fat 0.0g 0 %
  • Protein 29g 58 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 90mg 30 %
  • Sodium 296mg 12 %
  • Total Carbohydrates 2.1g 1 %
  • Dietary Fiber 0.6g 2 %
  • Sugars 0.1g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I made a version of these using freshly grated asiago cheese and kalamata olives, and it was very good. My chicken breasts were rather thick, so I put them between 2 sheets of plastic wrap and pounded them thinner with the flat side of a meat mallet. I have made stuffed breasts in a sheet pan before, and the filling leaked out and burned. This method keeps it all inside!

I love ricotta cheese and am always looking for recipes that use it. This one appeals to me with the Italian filling with olives. I think you could lightly sprinkle Panko bread crumbs on the top of the chicken breasts after brushing them with paprika oil for a crunchy topping.

My breasts were BIG. Had a hard time stuffing them, but it was still good.

You know what it means when you assume? Any way I will try with and without the Swiss cheese sounds great and healthy. It is yummy with a little spaghetti sauce. Now to try the others,yummy

**** Try using Swiss Cheese like Chicken Cardon Blue

there are no cresent rolls listed in the recipe either

Let's not get excited. It should say "Stuffed Chicken Breasts in Muffin Cups, that way one would not be confussed and think a starch is involved. Will have to give it a try.

I think everyone should READ this whole recipe before commenting on it but that could just be me?

I don't think it's breaded at all.... just chicken rolled up and topped w/paprika and oil...

There is no breading listed for the recipe. I presume it is cresent rolls from the tube.

it sounds good


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