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Stuffed Chicken Breasts with White Bean Puree

Stuffed Chicken Breasts with White Bean Puree

Southern Living NOVEMBER 1998

  • Yield: 4 servings


  • 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


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.

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.

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

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.