Italian Style Stuffed Olives

These olives will make your month water. They are a lot of fun to make as a family.

This is the process, and the finished product is at the bottom.

These olives will make your month water. They are a lot of fun to make as a family.

This is the process, and the finished product is at the bottom.

3 Chicken Breasts

1 Cup of Parmigiano aged 24 months

2 eggs chicken stuffing

½ tsp Salt & Pepper

¾  tsp Nutmeg or more to taste

2 Large Jars of Queen Size Pimento Stuffed Olives 35.27 oz.

Breading

1 cup of flour

3 eggs mixed with ¼ cup of milk

2 cups of plain bread crumbs

The night before planning to make your stuffed olives, rinse the olives in water, removing the brine water and then fill the jar of olives with water and store in the fridge.

The day of making the olives, gently boil the chicken in salted water for 1 ½ to 2 hours until cooked or until chicken reaches 165 degrees.

While chicken cooks, drain the olives and place in a bowl.

With a small knife, slit the olive half way (not completely in half) and remove the pimento.

Once chicken is cooked, place small chunks in a food processor Along with eggs, cheese, salt, pepper and nutmeg.  Process until well blended.  Place in a bowl.

Stuff the olives with the chicken mixture.

Bread the olives by rolling them in flour, then the egg mixture and finally the breadcrumbs.

At this point you can either freeze them for later use, or deep fry the in vegetable oil at 320 degrees.  Once golden brown, remove from the oil to a paper lined plate and serve.