Kitchen Guy’s Provolone & Olive Stuffed Chicken Breasts Recipe

Ingredients
1/4 cup Provolone cheese, shredded
3 tablespoons olives, ripe, chopped
4 chicken breasts, skinless
1 large egg white
1/2 cup bread crumbs, plain, dry
1/2 teaspoon salt
2 teaspoons olive oil, extra virgin

Method
Preheat oven to 400. Lightly coat a baking sheet with cooking spray. Combine the Provolone, olives and pepper in a small bowl. Lightly beat the egg white with a fork in a medium bowl. Mix the breadcrumbs and salt in a shallow dish. Cut a horizontal slit along the thin long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the cheese filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with remaining chicken breasts and filling. Hold each chicken breast together and dip in egg white, then dredge in bread crumbs. In a large non-stick skillet, heat the olive oil over medium high heat. Add chicken and cook until browned on one side, about 2 minutes. Transfer chicken to the prepared baking sheet, browned side up, and bake until it is no longer pink in the center or until an instant read thermometer registers 165, about 20 minutes.