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.
Enjoy x
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Dill Pickle Stuffed Chicken Breasts
Ingredients
- 4 chicken breasts skinless & boneless
- 2 cups dill pickle brine See notes
- 8 slices provolone cheese
- ⅔ cup dill pickle relish
- ½ cup grated parmesan
- salt and pepper
- 1 tablespoon olive oil
Instructions
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 finish baking the chicken in oven for 8-10 minutes.
Notes
If you don't have any pickle juice use 2 cups of water mixed with ⅛ cup of salt and 2 tablespoon of white sugar.
Nutrition
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michelle marston says
This is was great .. but I used de boned and skinless chicken thighs instead.. More flavor in a thigh....
Claire McEwen says
There really is!
I find so many people buy breast each week, but thighs always have a place in my heart 😉
Cx
Denby says
I used boneless skinless thighs also. We loved this chicken recipe! The pickle flavor compliments the chicken so well. I did add a sprinkle of garlic. I just could not resist.
Claire McEwen says
Oh I am so pleased you enjoyed it Denby!
And I love that you adapted it to suit what you enjoy 🙂
Cx
Shannon says
This is my new favorite recipe. Sounded so strange, but it all works. I am not one to follow recipes to the tee, so with this one, I left in pickle juice overnight. I used Clausen pickles because they are a family favorite. Sooo good! I highly recommend it, and have shared it on my Facebook page too.
Claire McEwen says
I bet marinating the chicken in the pickle juice made it so juicy and tender! Great idea 😀
Thank you for coming back to comment and for sharing 😀 so happy you enjoy edit Cx
Kandy says
I am seeing: Juicy chicken, golden brown on top stuffed full of oozing melted provolone and tangy sweet dill pickle. Are you using regular dill pickle relish or sweet relish? The description leads me to think sweet pickle relish because of the "sweet dill relish". Could you clarify on the recipe? Would like to make this!
Claire McEwen says
Hi Kandy, I have made it with both sweet dill pickle and regular dill pickle. My kids prefer the sweet version so that is what I tend to make, but it was equally delicious with the regular kind.
Hope that helps 😀
George says
Nice recipe. Thanks for sharing.
Claire McEwen says
You are welcome George 😀