A delicious combination of stuffed chicken breasts and chicken Parmesan. Easy and quick to prepare.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • Preheat the oven to 400 degrees F (200 degrees C). Grease a large baking dish with cooking spray.

  • Combine provolone cheese, black olives, and pepper in a small bowl. Combine Parmesan cheese and mozzarella cheese in another small bowl. Place beaten eggs and bread crumbs in separate shallow dishes.

  • Cut a slit along the thin, long edge of each chicken breast, almost through to the other side. Open each breast and place 1/4 of the provolone cheese-olive filling in the center. Close each breast over the filling and press the edges together. Dip both sides first in beaten egg, then dredge both sides in bread crumbs.

  • Heat olive oil in a large skillet over medium heat. Add breaded chicken breasts and cook until browned, about 2 minutes per side.

  • Pour 1/2 of the pasta sauce into the baking dish. Add chicken breasts and pour remaining pasta sauce over each breast. Cover each breast with Parmesan-mozzarella cheese mixture.

  • Bake in the preheated oven chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts

607 calories; 27.7 g total fat; 204 mg cholesterol; 1435 mg sodium. 37.7 g carbohydrates; 49.7 g protein; Full Nutrition