Olive Stuffed Chicken Breast

Olive Stuffed Chicken Breast

By: Rose Marie Jarry, Master Chef at Kronobar

15 minutes + 20 minutes, 1 serving, gluten-free, dairy free.


  • 2 tablespoons potato flour
  • 1 teaspoon smoked paprika
  • 1 pinch sea salt
  • 1 organic chicken breast
  • 1 teaspoon black olive paste (or chopped black olives)
  • 5 greens olives
  • 1 garlic clove
  • 1 teaspoon Dijon mustard
  • ΒΌ cup kale, chopped
  • 1 teaspoon coconut oil


  1. Heat up the oven to 400F.
  2. Make an incision in the chicken breast on the long side so it can be stuffed. Do not cut completely through the other side of the breast.
  3. On a plate pour the potato flour, paprika, and sea salt.
  4. Dry your chicken a little bit with a paper towel and then rub it in the potato flour mix on both sides.
  5. In a small bowl mix the black olive paste, chopped garlic, chopped green olives, dijon mustard, and chopped kale.
  6. Stuff the chicken breast with this mix.
  7. Heat up a pan on high heat, add a little bit of coconut oil in the pan and sear the chicken breast for 1 minute on each side.
  8. Then place the breast into a pan that goes into the oven and cover it with a foil. Bake for 15 additional minutes.
  9. Serve it with a nice side dish of green salad.