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Kalamata Stuffed Chicken with Roasted Pepper Cream

Kalamata Stuffed Chicken with Roasted Pepper Cream

(makes 6 servings)



  • 6 skinless boneless chicken breast halves
  • 1/2 teaspoon freshly ground black pepper
  • 2 oz. Sharp Cheddar, grated (1/2 cup)
  • 1/2 whole wheat dry breadcrumbs
  • Cooking Spray
  • 1 (7oz.) jar roasted  red bell peppers, drained and patted dry
  • 1/2 cup Plain Greek style Yogurt
  • 1/4 teaspoon salt
  • Mixed salad greens
  1. Preheat oven to 350 F
  2. Place chicken between two sheets plastic wrap: pound with meat mallet or heavy pan to flatten. Uncover and sprinkle evenly with salt and peppers.
  3. 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.
  4. Place rolls seam-side down on baking sheet coated with cooking spray; lighty coat with cooking spray. Bake for 25-30 minutes or until chicken is cooked all the way to center
  5. Meanwhile, pulse red peppers in food processor until pureed; add yogurt and salt, pulshing just untilsmooth. Refrigerate until ready to serve.
  6. Remove chicken from oven and remove toothpicks. Let cool slightly. Slice; into 1-in. thick slices; arrange over salad green and serve with red bell peppers sauce.