Cheese, but not just any cheese, provolone cheese and dill pickles are stuffed inside of a chicken breast before it is cooked in a skillet. The combination is absolutely amazing. Normally I eat half a chicken breast, since the ones I buy are about 10 ounces or more per breast. However, it took a whole a whole lot of restraint not to eat a whole one since it is that delicious.
Cheesy Dill Pickle Stuffed Chicken
Ingredients:
- 4 boneless skinless chicken breasts
- black pepper, to taste
- 4 slices provolone cheese
- dill pickle slices
Directions:
- Using a sharp knife cut, cut a horizontal pocket into each chicken breast. Do not cut all the way through.
- Season both sides of the chicken breasts with black pepper.
- Cut each piece of cheese in half and place two halves inside of each chicken breast.
- Place as many pickle slices as you can fit inside each breast without over stuffing the breasts.
- Spray a large skillet with cooking spray and heat over medium-high heat. Add the chicken breasts into the hot skillet and put the lid on, leaving it askew, so the steam can escape. Cook the chicken breast for about 10 minutes per side or until the chicken is completely cooked.
Notes:
I tried to fit in as many pickles as I could since I love pickles. You can decided the amount of pickles you want just as long as you do not over stuff the chicken breasts.
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Nutrition Facts |
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Servings: 4 |
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Amount Per Serving |
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Calories: 567 |
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Total Fat |
15g |
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Saturated Fat |
7g |
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Polyunsaturated Fat |
1.4g |
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Monounsaturated Fat |
1.6g |
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Trans Fat |
0g |
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Cholesterol |
263mg |
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Sodium |
1013.5mg |
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Potassium |
1180mg |
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Total Carbohydrates |
1.4g |
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Dietary Fiber |
0g |
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Sugars |
0g |
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Protein |
101g |
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Vitamin A 4% Vitamin C 8% |
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Calcium 0% Iron 12% |
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*Nutritional information will vary depending on the brands you use. |
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