New This Month

Chicken Breasts Stuffed with White Beans


As seasons change, so does our cooking. This hearty early-autumn dish is infused with the robust, complex, earthy flavors of white beans and olives.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, October 2008


  • 1 cup canned cannellini beans, rinsed and drained
  • 2 garlic cloves, finely chopped
  • 3 tablespoons chopped mixed olives
  • Coarse salt and freshly ground pepper
  • 4 boneless, skin-on chicken breast halves (about 8 ounces each)
  • 2 tablespoons extra-virgin olive oil


  1. Preheat oven to 450 degrees. Using a fork, mash beans, garlic, and olives in a medium bowl until chunky. Season with pepper, and salt if desired (taste before adding salt).

  2. Using a paring knife, create a pocket in the center of each chicken breast by inserting the tip into the thickest part and cutting a horizontal opening, leaving about 1 inch uncut on each end. (Be careful not to cut all the way through.) Using a spoon, stuff cup bean mixture into each pocket.

  3. Pour oil into a large ovenproof dish, and arrange breasts in a single layer, skin side up, turning to coat with oil. Season with salt and pepper, and roast until an instant-read thermometer inserted into the thickest part registers 160 degrees, 35 to 40 minutes. Serve immediately.

Reviews Add a comment