Tapenade-Stuffed Chicken Breasts Recipe

Tapenade-Stuffed Chicken Breasts Recipe
Tapenade-Stuffed Chicken Breasts Recipe photo by Taste of Home
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Tapenade-Stuffed Chicken Breasts Recipe

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I created this recipe for my husband, who absolutely loves olives. I usually make a larger batch of the olive tapenade and serve it with bread or crackers as a snack or appetizer. —Jessica Levinson, Nyack, New York
Featured In: 38 Greek-Style Dinners
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 oil-packed sun-dried tomatoes
  • 4 pitted Greek olives
  • 4 pitted Spanish olives
  • 4 pitted ripe olives
  • 1/4 cup roasted sweet red peppers, drained
  • 4 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 teaspoons balsamic vinegar
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • Grated Parmesan cheese

Directions

Place the first eight ingredients in a food processor; pulse until tomatoes and olives are coarsely chopped. Cut a pocket horizontally in the thickest part of each chicken breast. Fill with olive mixture; secure with toothpicks.
Lightly coat grill rack with cooking oil. Grill chicken, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until a thermometer inserted in stuffing reads 165°. Sprinkle with cheese. Discard toothpicks before serving. Yield: 4 servings.
Originally published as Tapenade-Stuffed Chicken Breasts in Taste of Home June/July 2014

Nutritional Facts

1 stuffed chicken breast half (calculated without cheese): 264 calories, 11g fat (2g saturated fat), 94mg cholesterol, 367mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1 fat.

  • 4 oil-packed sun-dried tomatoes
  • 4 pitted Greek olives
  • 4 pitted Spanish olives
  • 4 pitted ripe olives
  • 1/4 cup roasted sweet red peppers, drained
  • 4 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 teaspoons balsamic vinegar
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • Grated Parmesan cheese
  1. Place the first eight ingredients in a food processor; pulse until tomatoes and olives are coarsely chopped. Cut a pocket horizontally in the thickest part of each chicken breast. Fill with olive mixture; secure with toothpicks.
  2. Lightly coat grill rack with cooking oil. Grill chicken, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until a thermometer inserted in stuffing reads 165°. Sprinkle with cheese. Discard toothpicks before serving. Yield: 4 servings.
Originally published as Tapenade-Stuffed Chicken Breasts in Taste of Home June/July 2014

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