Stuffed Chicken Breasts with Olive Tapenade, Tomatoes, and Feta

4SHARES
Stuffed Chicken Breasts with Olive Tapenade, Tomatoes, and Feta

4.3 of 5 (62)
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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
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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


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.

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Member Ratings For This Recipe



  • 23 of 23 people found this review helpful
    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

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  • Incredible!
    15 of 17 people found this review helpful
    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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  • Very Good
    9 of 9 people found this review helpful
    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

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  • Incredible!
    8 of 8 people found this review helpful
    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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  • Incredible!
    5 of 5 people found this review helpful
    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

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