Stuffed Chicken Breasts

Stuffed Chicken Breasts
Servings: 4 Prep 20 mins Cook 9 mins


  • 1 1/2 pounds thinly sliced chicken breast halves
  • 1/3 cup crumbled blue cheese
  • 1/3 cup chopped dried mission figs
  • 1/4 cup shelled pistachios, chopped
  • 1/4 teaspoon each salt and pepper
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • Salad greens (optional)

Make It

1. Spread chicken onto a large cutting board. In a medium bowl, stir together blue cheese, dried figs and pistachios.

2. Spoon 1 to 2 tablespoons filling onto center of each piece of chicken, compacting slightly. Roll chicken around filling to enclose completely. Secure with a toothpick.

3. Season chicken with salt and pepper. Heat butter and oil in a large, lidded stainless skillet over medium-high heat. Add chicken and cook 4 minutes without turning. Carefully flip over and cook, covered, an additional 4 to 5 minutes, until internal temperature registers 165 degrees F.

4. Remove chicken to a clean cutting board and remove toothpicks. Slice on a slight diagonal and serve with salad greens, if desired.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 368, Fat, total (g): 15, chol. (mg): 115, sat. fat (g): 5, carb. (g): 13, fiber (g): 2, pro. (g): 44, sodium (mg): 414, Percent Daily Values are based on a 2,000 calorie diet.