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.
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.
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.
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!
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 !
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.
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!
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.
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.
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.
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.
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 !
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.
I followed this recipe to the letter - even made the homemade tapenade. I had trouble rolling the chicken as suggested, but I think that's just a lack of experience on my part. The chicken was OK - it tasted like it was missing something and I can't quite put my finger on it.
Excellent and really not hard to make. I (a college kid) made this for company and they where impressed. Used store bought dried tomatoes and just mashed up some olives for the tapenade and it all worked. Next time I would add some italian herbs or something to the outside of the chicken as well.
This was terrifically good. Easy to make. Very easy to eat. Added spaghetti squash with chopped tomato sauce and steamed broccoli and a salad for a terrific company meal. Store bought tapenade and sundried tomatoes worked well. No mallet, but pounding with a wine bottle worked great! Loved it.
I've made this a couple of times. I use 1 tbsp. of a store-bought black-olive & tomato combination tapenade + 1 tbsp. feta on each 1/2 breast. Very easy, but doesn't taste like it! Thanks so much! 6 Pts WeightWatchers
Made this for my hubby for Valentine's Day (he took me out on Friday) and we both loved it. Wasn't quick, took all afternnon. It wouldn't be such a production if I had the sub-recipes made up and on hand, but if I'm making everything on the same day, it will just be a dish for special occasions.
Making this right now and what a nightmare! This is not an easy recipe! It probably will be delicious, but is so difficult to prepare that I feel like giving up right now and ordering pizza. Only attempt this recipe if you are a skilled cook!
Am cooking this right now and can't wait to try it. I made a few changes to the tampenade. My homemade sun roasted tomatos are almost gone, so looking forward to summer and fresh tomatoes from the garden.
It was awesome! Made it tonight except that I had to sub fresh mozzarella because SOMEBODY ate my feta! to the person who asked about the anchovies, you really don't taste them when you cook them in something. If you can't stand the idea of looking at little fish, buy a tube of anchovy paste.
Okay, I just checked this out and its definitely going in the recipe box. My husband is going to LOVE this and we will still be eating healthy. I hope my son will give it a try since I think I'll use the goat cheese instead. Does anyone have an idea on what oven temp. I should use ?
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!
Excellent. Served with Spaghetti sauce. Hint: After I had pounded the chicken and spread the stuffings, I threaded a skewer(for turkey) along one edge of the breast. Use the skewer to role into a jelly roll. Secure the other end with a spaghetti skewer, pull out metal skewer and ready to cook. Easy.