Stuffed Olives


  • 24 Gigantic Pitted Olives
  • 1 Large Chicken Breast, boneless and skinless
  • 4 tbsp Olive Oil
  • 4 Rosemary Sprigs, exfoliated and finely chopped
  • 3 oz Telagio
  • ½ cup Red Onion, finely chopped
  • 4 tbsp Balsamic Vinegar
  • 2 Garlic Buds, minced
  • 2 tbsp Fresh Basil, minced
  • 1 tbsp Fresh Oregano, minced
  • 2 cups of fine bread crumbs
  • 2 eggs beaten


  1. Add 2 tbsp olive oil, onion and chicken into a nonstick frying pan
  2. Cook until done
  3. Remove chicken from pan and place on a cutting board
  4. Add herbs, remaining oil and balsamic into the pan without washing and heat, stirring constantly until balsamic bubbles
  5. Remove from pan using a spatula and reserve in a large bowl
  6. Butterfly the chicken breast
  7. Taking a fork drag it through the chicken to shred
  8. Once well shredded toss chicken in the mixture reserved in the bowl until well coated
  9. Taking each olive fill the the mixture using a blunt skewer to press mixture to the bottom
  10. Allow for ¼ of an inch to remain empty at the top
  11. Press cheese to fill
  12. Dredge in beaten eggs
  13. place and roll in bread crumbs repeat twice
  14. Using escargot plates, place each olive in each hole after rubbing with oil and bake at 450 for 7 minutes
  15. Remove from oven and serve at room tempurature

Recent Posts

Popular Tags