1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves
1/2 cup chopped green onions
1/2 cup chopped onion
1 1/2 teaspoons garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1 1/4 teaspoons dried basil
1 (8 ounce) can sliced ripe olives, drained
1 (14 ounce) can sliced black olives, drained
1 (1 ounce) package shredded Cheddar cheese
Heat olive oil in a large skillet over medium heat. Cook chicken in olive oil until brown; drain.
Heat 1/2 teaspoon garlic powder in a large skillet over medium heat. Add chicken to chicken; brown.
Place green onions, onion, garlic powder, and paprika in skillet; saute for 30 seconds. Drain and stir in cream cheese.
Add chicken to skillet; cook for 4 minutes. Drain and transfer to plate with green onions.
Add chicken and green onions to skillet; saute for 5 minutes or until chicken is cooked through and lightly browned. Serve chicken stuffed with salsa, olives, Cheddar cheese, or sour cream.
⭐ ⭐ ⭐ ⭐ ⭐