Mozzarella And Olive Stuffed Chicken

• 4 boneless skinless chicken breasts about 8 oz each
• 6 ounces smoked mozzarella sliced
• 1/2 cup sliced kalamata olives
• 1/2 cup flour seasoned
• 2 eggs lightly beaten
• 1 cup fresh breadcrumbs
• 2 tablespoons olive oil
• 2 tablespoons butter
• basil leaves
• salad

1. Using a small, sharp knife, cut a small pocket lengthwise through side of each chicken breast. Be careful not to cut all the way through.
2. Stuff pocket with 1/4 cheese and olives.
3. Dust chicken with flour, shaking off excess. Dip in beaten egg. Press firmly into breadcrumbs, ensuring pockets are well sealed. Cover and refrigerate 30 mins.
4. Preheat the oven to 350u0b0F. Line a baking pan with parchment paper.
5. Heat oil and butter in a large skillet on medium heat. Cook chicken breasts 4-5 mins each side, until golden. Transfer to prepared pan.
6. Bake 10-15 mins until cooked through. Serve with salad of cherry tomatoes and basil leaves.

chicken breasts, mozzarella, olives, flour, eggs, fresh breadcrumbs, olive oil, butter, basil, salad

Taken from www.yummly.com/recipe/Mozzarella-and-Olive-Stuffed-Chicken-1405748 (may not work)