Stuffed Chicken Muffins

By carvalhohm

Ingredients

• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 (2 1/4-ounce) can sliced black olives, drained
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 6 boneless, skinless chicken breast halves (1 1/2 to 2 pounds total), pounded to 1/4-inch thickness
• 1 teaspoon olive oil
• 1/8 teaspoon paprika

Details

Servings 6
Adapted from mrfood.com

Preparation

Step 1

Preheat oven to 350 degrees. Coat medium-sized muffin tin with cooking spray.

In medium-sized bowl, combine ricotta and Parmesan cheeses, olives, oregano, garlic powder, salt, and pepper; mix well. Spoon mixture evenly onto center of each chicken breast.

Roll each chicken breast tightly, tucking in sides as you roll. Place each roll seam side down in its own cup prepared muffin tin.

In small bowl, combine oil and paprika, then brush it over tops of chicken. Place muffin tin on cookie sheet and bake 25 to 30 minutes, or until no pink remains and juices run clear.

Notes:

Place chicken under broiler for last five minutes of cooking to brown tops, or top with your favorite spaghetti sauce.