Juicy chicken, golden brown on top stuffed full of oozing melted provolone and tangy sweet dill pickle. This simple chicken dinner is a must for all pickle lovers.
How to stuff a chicken breast
To stuff a skinless chicken breast you first have to butterfly the breast.
To do this lay the chicken breast flat on a chopping board and holding your knife parallel to the board start to cut the chicken in through the middle. Don’t cut all the way through, you just want to be able to open the chicken breast out.
Once you have cut open your chicken breast, you are free to stuff it full of deliciousness.
For this Dill Pickles Stuffed Chicken I used provolone, grated parmesan and a generous spoonful of dill pickle relish.
After seasoning it with salt and pepper it is ready to cook.
How to get really juicy moist baked chicken.
If you love really juicy chicken breasts then I recommend putting the chicken breasts into a brine before you cook them.
Even just 15 minutes in a simple brine will result in juicier chicken.
If you happen to have a jar of dill pickle juice sitting around. Then give the chicken a 30 minute soak in that and you will be amazed at the difference to the flavour.
I’ve put the instruction in the recipe below but it is an optional step…..optional but well worth the effort.
Why not pin this recipe for this Dill Pickle Stuffed Chicken for later. Pin it here
Dill Pickle Stuffed Chicken Breasts
You can change the measurement from US to metric at the bottom of this list
- 4 chicken breasts skinless & boneless
- 2 cups dill pickle brine See notes
- 8 slices provolone cheese
- 2/3 cup dill pickle relish
- 1/2 cup grated parmesan
- salt and pepper
- 1 tbsp olive oil
Optional Brining Stage:
Allow the the chicken breasts to sit in the dill pickle brine for 30 minutes. Remove and dry the breasts off.
To Make the Chicken:
Pre-heat the oven to 400ºF/200ºC
Place the chicken breasts on a cutting board. Take a sharp knife and keeping it parallel to the chopping board cut through the middle of the chicken leaving the back edge intact. (See full pictures in post).
Gently open up the chicken breasts.
Place 2 tablespoons of the dill pickle relish inside each chicken breast and spread it out to create a thin layer.
Fold 2 slices of provolone into each chicken breast, then sprinkle with parmesan.
Close each chicken breast up and season the chicken breasts with salt and pepper.
Pour the oil into a cast iron fry pan and fry the chicken smooth side down for 4 minutes. Carefully flip the chicken and place the chicken.
Finish baking the chicken in oven for 8-10 minutes.
The brining set is option, but it does make so much difference.
If you don't have any pickle juice use 2 cups of water mixed with 1/8 cup of salt and 2 tbsp of white sugar.
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