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Nutritional Info
  • 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

View full nutritional breakdown of Stuffed Chicken Breasts with Olive Tapenade, Tomatoes, and Feta calories by ingredient
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Stuffed Chicken Breasts with Olive Tapenade, Tomatoes, and Feta

Submitted by: CHEF_MEG
Stuffed Chicken Breasts with Olive Tapenade, Tomatoes, and Feta

Introduction

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.

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.


Number of Servings: 4

Ingredients


Tips

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.


Directions

Preheat oven to 350 degrees. Place chicken breast halves between two sheets of wax or parchment paper; pound with a meat mallet or rolling pin to a quarter inch of thickness. Place 1 ounce of cheese, 2 T diced tomatoes, and about 1 1/2 T tapenade on each piece of chicken. Roll up like a jelly roll. Heat the oil over medium-high in a large oven-safe saute pan; once hot, add the meat to sear on all sides. Once the meat is browned on all sides, transfer the entire pan to the preheated oven. Roast for 15 minutes, until meat is cooked and no longer pink inside. Remember to have a hot pad in your hand when you remove the pan from the oven--thehandles get hot! Allow meat to rest 3-4 minutes before cutting.
Makes 4 servings with 3 ounces of cooked meat.






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Member Ratings For This Recipe



  • 23 of 23 people found this review helpful
    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

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  • Incredible!
    15 of 17 people found this review helpful
    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

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  • Very Good
    9 of 9 people found this review helpful
    Made 3 with goat cheese and 3 with feta. Used minced garlic and sundried tomatos. The goat cheese was better than the feta, will def make again with goat cheese, sans tapenade. - 5/20/10

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  • Incredible!
    8 of 8 people found this review helpful
    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

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  • Incredible!
    5 of 5 people found this review helpful
    Loved this chicken. I coated with flax seed flour to keep it moist during the cooking. I also used store bought tapenade and sundried tomatoes to minimize the prep time. - 8/23/10

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  • Very Good
    3 of 3 people found this review helpful
    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

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  • Incredible!
    3 of 3 people found this review helpful
    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! - 4/29/10

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  • Incredible!
    3 of 3 people found this review helpful
    Delish! It was a big hit tonight. Will definitely do this one again! - 3/9/10

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  • 3 of 10 people found this review helpful
    Sounds great - 2/13/10

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  • 2 of 2 people found this review helpful
    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

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  • Incredible!
    2 of 2 people found this review helpful
    This is really good. I didn't have time to make my own sun-dried tomatoes, so had to use store bought. This is the only change I made, oh, except for no anchovies in the tapenade. Just can't do that. Other than that, very good. Even hubby liked it. - 3/2/10

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  • Incredible!
    2 of 8 people found this review helpful
    I love stuffed chichen breasts and this is a different way to do them. Will definately try this one! - 2/13/10

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  • Incredible!
    1 of 1 people found this review helpful
    Thank you, thank you, thank you!!!! Very easy and wonderfully flavorful....all members of the family enjoyed!!!! I often change things here and there in recipes that I try but this one did not need any personalizations. - 10/16/12

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  • 1 of 1 people found this review helpful
    This picture looks misleading. I kept looking for mushrooms in the recipe, then realized the mushrooms belong to the pasta sauce in the side dish. The recipe does sound good. Must try this in the future. - 4/10/12

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  • Incredible!
    1 of 1 people found this review helpful
    This was so good! My whole family enjoyed making it and eating it together! - 4/10/12

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  • Very Good
    1 of 1 people found this review helpful
    Pretty tasty - 2/13/12

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  • Incredible!
    1 of 1 people found this review helpful
    This one is going on my "special" list. - 2/13/12

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  • 1 of 1 people found this review helpful
    For Thestoryofagxrl, these are boneless chicken breast and when you pound them thin they should be easy to roll. The recipe needs to be updated to read "boneless"... - 12/18/11

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  • Incredible!
    1 of 1 people found this review helpful
    This was the most complicated recipe I have tried lately - but worth every minute ! 1st day made the tomatoes....2nd day made the tapenade ....tonight made the recipe and it was WONDERFUL ! You have got to try this one ! - 12/16/11

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  • 1 of 1 people found this review helpful
    yummmm - 11/9/11

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  • Very Good
    1 of 1 people found this review helpful
    I'd make this again. It was fairly easy to make and tasty. I did cheat and use store bought ingredients, not meg's versions but I felt it was worth it for easier preparation. I might substitute goat cheese next time. - 11/9/11

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  • O.K.
    1 of 8 people found this review helpful
    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. - 2/13/11

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  • I'm sorry, but this was a holy disaster. It looked NOTHING like the picture. Instructions were not very helpful. It would be easier to stuff the chicken, like in the picture, rather than roll it, which caused the filling to fall out & look like a hot mess. I made the tomatoes though which were A+. - 1/10/14

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  • Looks lovely, but I would change it to chicken thighs, as I can't stand the nasty afterbite of chicken breast-that bizzare dry whatever bitter... - 5/1/13

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  • This is an absolutely incredible dish. Perfect for if you want to impress. It looks like a lot of steps. But really doesn't take that long to prepare. - 5/1/13

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