ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Stuffed Chicken Breasts with White Bean Puree

Yield 4 servings

Ingredients

  • 4 skinned and boned chicken breast halves
  • 1 (4-ounce) package crumbled feta cheese
  • 1/4 cup chopped kalamata olives
  • 1 tablespoon capers
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 2 (16-ounce) cans navy beans, drained
  • 4 garlic cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon lemon juice

How to Make It

  1. Place each chicken breast between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin.

  2. Stir together cheese, olives, and capers; spread evenly over chicken breasts. Roll up, starting at a short side; secure with wooden picks. Sprinkle evenly with paprika.

  3. Brown chicken on all sides in hot oil in a skillet; cover and reduce heat. Cook 20 minutes or until done.

  4. Process beans and next 4 ingredients in a food processor until smooth, stopping to scrape down sides. Pour into a small saucepan, and cook over medium heat, stirring occasionally, until thoroughly heated. Serve with stuffed chicken.