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
