Chicken Breasts with Fine Cream Cheese, Olive and Tomato Stuffing

RecipeImages_rd2 copy_0012_Chicken breasts with fine cream cheese, olive and tomato stuffing

Prep Time 15 MIN

Cook Time 20 MIN

Serves 4


  • 1 tbsp (15 mL) Hunt’s® Tomato Paste
  • 4 boneless, skinless chicken breasts
  • 1 cup (250 mL) soft cream cheese
  • ¼ cup (60 mL) black olives, chopped
  • 1 tsp (4 mL) dried thyme Pepper
  • Sauce:
  • 2 cans (398 mL each) Hunt’s® Tomato Sauce
  • ½ cup (125 mL) 35% cream
  • 10 tarragon leaves, chopped or ½ tsp (2 ml) dried tarragon
  • Salt and pepper


  1. Place all the ingredients in a pot, bring to a boil and cook over low heat for 15 minutes, stirring from time to time.
  2. Chicken:
  3. In the meantime, make a lengthwise incision in the poultry breasts and butterfly them. Flatten them lightly and place each breast onto a large piece of aluminum foil.
  4. In a bowl, mix the cream cheese, olives and thyme. Spread the stuffing evenly onto the chicken. Roll the breasts to form roasts. Tighten the aluminum foil, sealing as much as possible.
  5. In a baking dish, place the rolled chicken wrapped in aluminum foil. Bake for 40 minutes at 300oF (150oC).
  6. Then, remove the aluminum foil and plunge them into the Hunt’s® Tomato Sauce. Continue cooking for 15 minutes over low heat. Serve with pasta on the side.

Chef's Tip:

Add ½ cup cubed Pancetta to the sauce