Stuffed Chicken Breasts with Olive Tapenade, Tomatoes, and Feta

(65)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
1 T canola or olive oil1 pound (16 ounces) chicken breasts (2 breasts cut in half)1/2 c Chef Meg's Oven Dried Tomatoes, diced6 T Chef Meg's Tapenade4 oz feta 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.
Servings Per Recipe: 4
Nutritional Info 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

Member Reviews
  • 2PEOPLEIN1BODY
     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
  • TATIANA020
     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
  • ARTELPH
     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
  • CD2415256
     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
  • KIRSTINTW
     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
  • SPEECHIED
     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
  • THESTORYOFAGXRL
     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
  • TRAPEZEGAL
     Delish! It was a big hit tonight. Will definitely do this one again! - 3/9/10
  • JUHOEG
     Sounds great - 2/13/10
  • DOSAL1942
     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
  • BROOMY1
     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
  • MEHOPEFUL2
     I love stuffed chichen breasts and this is a different way to do them. Will definately try this one! - 2/13/10
  • TRAMPOET
     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
  • SLIMWISHZ
     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
  • TERYNMTODD
     This was so good! My whole family enjoyed making it and eating it together! - 4/10/12
  • LEANJEAN6
     Pretty tasty - 2/13/12
  • CD9743971
     This one is going on my "special" list. - 2/13/12
  • XANADUREALM
     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
  • LESLIECOY
     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
  • MARYJOHANNAH
     yummmm - 11/9/11
  • HEARUME
     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
  • CD7023171
     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
  • CHERYLHURT
     Great - 7/6/21
  • TURQUROISE
     giving this a try - 6/5/20
  • 4CONNIESHEALTH
     Very good recipe! - 3/3/20



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