4 boneless skinless chicken breast halves (6 ounces each)
4 ounces fat-free cream cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
1/8 teaspoon dried oregano
1/8 teaspoon pepper
1/2 cup seasoned bread crumbs
1 tablespoon olive oil
Preheat oven to 350°. Flatten chicken to 1/4-in. thickness. In a small bowl, combine cream cheese, olives, oregano and pepper. Spoon 2 tablespoons down center of each chicken breast. Fold chicken over filling; secure with toothpicks, then roll in bread crumbs.
In a large oven-proof skillet, brown chicken in oil. Bake 20-25 minutes or until juices run clear. Discard toothpicks.