Smoky Stuffed Chicken with Serrano Ham and Olives

For the best chicken breast, buy bone-in and then debone the chicken breast at home, says food stylist and cookbook author Susan Spungen. To debone a chicken breast, use a small knife to separate the meat from the bone at the narrow part where the ribs are, scraping the knife against the bone to waste as little meat as possible. While bones keep chicken moist, two other factors are more important for juicy chicken: keeping the skin on and not overcooking. Skin also provides a handy vehicle for stuffing, which adds fat and flavor—in this case, from salty olives, serrano ham, garlic, and herbs. To ensure that the stuffed breasts stay juicy, pull them out of the oven when an instant-read thermometer reaches 155°F; it will carry over to 160°F as the chicken rests. Serve the chicken breasts when they're fresh from the oven with golden, crispy skin, with a generous spoonful of the garlicky pan juices.

Nutrition Information

116 Calories

26g Carbohydrates

16g Protein

331mg Potassium

3g Fiber

7g Sugar

Ingredients

2 ounces serrano ham or prosciutto, chopped (about 1/2 cup)
½ cup loosely packed fresh flat-leaf parsley leaves, plus more for garnish
½ cup oil-cured black olives, pitted and torn in half, divided
1 tablespoon fresh rosemary leaves
3 tablespoons sliced garlic, divided
2 tablespoons unsalted butter, at room temperature
2 teaspoons kosher salt
2 teaspoons smoked paprika
½ teaspoon black pepper
4 (about 11-ounce) bone-in, skin-on split chicken breasts
4 teaspoons olive oil, divided
3 cups halved grape tomatoes
4 (1-inch-thick) sourdough bread slices (optional)

Directions

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