Looking to do something different with chicken breasts? Make them Uruguayan-style—with chopped pimiento-stuffed green olives and slices of smoked ham.
What You Need
Original recipe yields 4 servings
4 small boneless skinless chicken breasts (1 lb.)
4 slices OSCAR MAYER Smoked Ham
1 small red pepper, thinly sliced
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped pimento-stuffed green olives
1/4 cup KRAFT Zesty Italian Dressing
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Let's Make It
Heat grill to medium heat.
Pound chicken breasts to 1/2-inch thickness. Carefully cut 2-inch-long opening in one side of each breast to form a pocket.
Top ham slices evenly with peppers, cheese and olives; roll up. Insert one roll into pocket of each chicken breast. Brush chicken with dressing.
Grill chicken 8 min. on each side or until chicken is done (165°F).
Serve with steamed rice.
Add a little heat by substituting ½ cup sliced roasted poblano chiles for the red peppers.
How to Pound Meat
To pound chicken breasts, veal cutlets or tenderize beef, place meat in a freezer-weight resealable plastic bag, then pound the meat with the side of a heavy can, rolling pin or meat mallet until meat is the desired thickness. The bag will contain the liquids from the meat, minimizing the mess.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.