Chicken Stuffed with Sundried Tomatoes, Olives, and Mozzarella


I’m usually pretty great at making meal plans for the week and sticking to them, but lately it’s been tough.  I either haphazardly throw together a plan/grocery list only to find out I missed a day entirely or forgot a few ingredients, or I end up not wanting to eat what I’d planned  (or don’t feel like cooking in general).  In cases like this, my go-tos tend to be either shrimp dishes (quick and easy) or stuffed meat dishes (easy to make with what’s on hand).

This particular night, it was a stuffed chicken dish.  I always have sundried tomatoes, so that was a no-brainer.  As much as I love olives (especially kalamata) I don’t think I’ve ever used them as a meat stuffing, so I decided to add those too.  Normally I end up using feta or goat cheese in chicken dishes like this, but we had some sliced mozzarella around, which happened to be perfect (and provolone would be equally great).

This came together with almost no effort.  While the chicken finished cooking in the oven, I made a quick bulgur side with peas on the stove (which basically meant letting the bulgur do its thing in some chicken broth and then just stirring in some peas at the last minute).  A 2 minute pan sauce at the end completed this quick and tasty dish.

Chicken Stuffed with Sundried Tomatoes, Olives, and Mozzarella

12 thoughts on “Chicken Stuffed with Sundried Tomatoes, Olives, and Mozzarella

  1. I love that this has all of my favorite Mediterranean ingredients in one place. Especially the olives! I generally always have a jar but have nothing to do with them, other than eat them straight!

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