Nutrition Facts
  Servings Per Recipe: 4
  Serving Size: 1 serving
Amount Per Serving
  Calories 269.6
  Total Fat 14.7 g
      Saturated Fat 5.3 g
      Polyunsaturated Fat 1.5 g
      Monounsaturated Fat 4.0 g
  Cholesterol 95.3 mg
  Sodium 377.8 mg
  Potassium 228.9 mg
  Total Carbohydrate 2.9 g
      Dietary Fiber 0.0 g
      Sugars 0.0 g
  Protein 30.4 g
  Vitamin A 3.0 %
  Vitamin B-12 15.2 %
  Vitamin B-6 37.4 %
  Vitamin C 2.2 %
  Vitamin D 0.0 %
  Vitamin E 4.5 %
  Calcium 15.3 %
  Copper 2.9 %
  Folate 3.4 %
  Iron 5.5 %
  Magnesium 9.3 %
  Manganese 1.5 %
  Niacin 64.8 %
  Pantothenic Acid     12.0 %
  Phosphorus     31.7 %
  Riboflavin 20.1 %
  Selenium 35.0 %
  Thiamin 8.2 %
  Zinc 11.5 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Stuffed Chicken Breasts with Olive Tapenade, Tomatoes, and Feta


Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Stuffed Chicken Breasts with Olive Tapenade, Tomatoes, and Feta

137 calories of Chicken Breast (cooked), no skin, (4 ounces)

75 calories of Feta Cheese, (1 oz)

31 calories of Canola Oil, (0.25 tbsp)

15 calories of chef megs oven roasted tomatoes, (0.13 cup)

13 calories of chef Meg's Tapenade, (1.50 tbsp)


Nutrition & Calorie Comments  

We found it way too salty. Next time I'll omit the tapenade, tomatoes and feta, and just melt some lite marble cheese over a few onions and garlic on my chicken. Submitted by:
KATHRYNLP
(2/13/11)
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I wasn't able to make it in rolls as my chicken breast was gimpy, so I just put it in the middle of two halves of chicken. More calories, but oh well. The flavors were sooo good, albeit very salty. If you can't stand salty, don't try. I loved it! Submitted by:
THESTORYOFAGXRL
(4/29/10)
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Yummy! Made it tonight, but since I didn't have any green olives I used a whole can of black olives 6 oz. in the tappenade.
Walmart has anchovies in Olive Oil that aren't very salty. I used these and some of the olive oil. I am very sensitive to salt and this dish didn't turn out salty at all. 		Submitted by:
DOSAL1942
(3/3/10)
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OK I haven't made Meg's but this looks good. Notes for those that may not know. Can soak & drain feta to reduce salt. Stuffed breasts freeze really well just double wrap in plastic & put in a zip lock. Defrost & reheat at 50% power. Can also just use chopped olives instead of tapanade. Submitted by:
2PEOPLEIN1BODY
(2/16/10)
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I don't like the sounds of the Tapenade ... I like anchovies but TOO salty! How about a liver pate from chicken livers instead? I don't like green olives either, but could eat the black ones all day long ... go figure! Submitted by:
EARTH420
(2/13/10)
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