- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 269.6
- Total Fat: 14.7 g
- Cholesterol: 95.3 mg
- Sodium: 377.8 mg
- Total Carbs: 2.9 g
- Dietary Fiber: 0.0 g
- Protein: 30.4 g
Stuffed Chicken Breasts with Olive Tapenade, Tomatoes, and FetaSubmitted by: CHEF_MEG
IntroductionMake this chicken the next you have company for dinner, and they'll swear you hired caterers. It tastes like it came from a restaurant, but for much less money and effort.
Make this chicken the next you have company for dinner, and they'll swear you hired caterers. It tastes like it came from a restaurant, but for much less money and effort.
By using homemade tapenade and roasted tomatoes instead of buying them at the supermarket, you're cutting the cost of this meal in half.
I made this dish with feta, but if you prefer a less salty cheese, use soft goat cheese.
Makes 4 servings with 3 ounces of cooked meat.
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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. - 2/16/10
just made and it was great!my dad said it was best chicken he's ever had! took longer than 15min to roast tho,i dont have a roast setting so i baked for ~30 min. only chg i made was added 2 cloves of chopped garlic to oil for searing. got sundried tomatoes&tapenade ready-made from store. u must try! - 2/28/10
As always Chef Meg's recipe is AMAZING! Tasted great but a little hard to prepare. Make sure the chicken is really flattened out so its easy to roll up. It was also hard to brown each side with the amount of oil suggested. Used all Meg's recipes as suggested in ingredients - I will be making again ! - 6/7/10
I thought it was pesto instead of tepenade, but I made it anyway. It was delicious! Browned in the pan and 20 min in the oven and it was definitely dinner guest worthy! I served it with large dice cucs, red onion slivers, olives and grape tomatoes in a sundried tomato dressing on the side. - 12/26/11
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. - 3/3/10