• 13 Ratings

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.

Martha Stewart Living, October 2008

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Recipe Summary

prep:
10 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

  • 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.

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Reviews

13 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
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