Stuffed Chicken Breasts with Olive Tapenade, Tomatoes, and Feta
- 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
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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Member Ratings For This Recipe
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