Stuffed Chicken Breasts with Olive Tapenade, Tomatoes, and Feta
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
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
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1 T canola or olive oil
1 pound (16 ounces) chicken breasts (2 breasts cut in half)
1/2 c Chef Meg's Oven Dried Tomatoes, diced
6 T Chef Meg's Tapenade
4 oz feta cheese
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.
Makes 4 servings with 3 ounces of cooked meat.
Member Ratings For This Recipe
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2PEOPLEIN1BODY
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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
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ARTELPH
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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
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KIRSTINTW
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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
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THESTORYOFAGXRL
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TRAPEZEGAL
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JUHOEG
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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
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BROOMY1
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MEHOPEFUL2
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TRAMPOET
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SLIMWISHZ
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TERYNMTODD
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LEANJEAN6
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CD9743971
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XANADUREALM
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LESLIECOY
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MARYJOHANNAH
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HEARUME
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CD7023171
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CHERYLHURT
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TURQUROISE
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4CONNIESHEALTH
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NASFKAB
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SRIVERS1
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MIYAMO
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THIRTYPACK
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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CD13769210
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CD13777271
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ROSEBOMB
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KYLAR_STERN
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. - 4/9/13
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BONMARCHE
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COLEYMERRY
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DOUGDC
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. - 10/12/12
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SUGARSMOM2
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GOTTAGETHEART
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REALDOSE
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LAURAB242
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THEWYRDWOMAN
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KITTYMOM29
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KB3GIRLS
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TISHTISHX
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CLAYLADY001
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GRAMPIAN
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KAYYVAUGHN
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KIMARCO96
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VAMANOS
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. - 2/14/11
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JVANAM
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MARSHA48
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HUMBLEDAISY
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EBLOOMING
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DAMETEMPLAR
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JODAFEEN17
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IDAHOTRAILRIDER
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WAHOORN96
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MOMZADUCK
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TYCA41458
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LAYESICA
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DAISY443
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ADOPTMOM1
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. - 3/11/10
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PRINCESSLSH
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AREDZEPAGIC
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LAURAJUDD
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PATRICIAANN46
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SUZYMARC
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SALLIE5HAW
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BONNIE_MAE65
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EARTH420
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SUNNY332
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TIGER1LYNCH
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. - 2/16/11
