TAPENADE-STUFFED CHICKEN BREASTS
I created this recipe for my husband, who absolutely loves olives. I usually make a larger batch of the olive tapenade and serve it with bread or crackers as a snack or appetizer. -Jessica Levinson, Nyack, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place the first 8 ingredients in a food processor; pulse until tomatoes and olives are coarsely chopped. Cut a pocket horizontally in the thickest part of each chicken breast. Fill with olive mixture; secure with toothpicks., Lightly coat grill rack with cooking oil. Grill chicken, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until a thermometer inserted in stuffing reads 165°. Sprinkle with cheese. Discard toothpicks before serving.
Nutrition Facts : Calories 264 calories, Fat 11g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 367mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
TAPENADE STUFFED CHICKEN BREASTS
Steps:
- Place the olives, garlic, capers, anchovies and lemon zest in food processor. Process until well mixed together. Stop machine and scrape down ingredients. Turn back on and drizzle in olive oil until a paste is formed. You should add enough oil to bind the mixture, but not too much so as to make it oily. Taste for seasoning. Add the lemon juice and process for a few more seconds. You might want to balance it with additional garlic, capers or anchovy, if desired. Preheat oven to 350 degrees. Gently loosen the skin of the chicken breasts, without removing it. Place the tapenade in a pastry bag or plastic bag with a corner snipped off, and squeeze about 1to 2 tablespoons of mixture under the skin of the chicken. Use your fingers to even it out under the skin. Heat the 2 to 3 tablespoons of pure olive oil in a non-stick saute pan over medium heat. When pan is hot, place the chicken breasts in, skin side down. Saute until golden brown. Turn them over and cook for no more than 1 minute. Remove to baking dish and season lightly with salt and pepper. Place chicken breasts in oven and finish baking until tender and cooked, approximately 15 minutes. Remove the breasts from oven and let cool to room temperature before refrigerating. May be ser
CHICKEN WITH OLIVE TAPENADE
Provided by Marge Perry
Categories Food Processor Chicken Olive Backyard BBQ Dinner Artichoke Sweet Potato/Yam Summer Grill Grill/Barbecue Healthy Self Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Blend olives with 1 tablespoon reserved artichoke liquid in a food processor until paste forms. Place 1 cutlet in center of 1 half of each piece of foil; top each with 1/4 of olive paste. Toss all potatoes with 1/4 cup reserved artichoke liquid, rosemary and 1/2 teaspoon salt; divide potatoes evenly among packets, placing them to side of chicken. Combine artichokes, zucchini, onion and remaining 1/2 teaspoon salt; divide evenly among packets, placing them to other side of chicken. Combine wine and broth in a bowl. Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 2 tablespoons broth-wine mixture into each packet. Crimp third side of packets to seal; place on grill; close lid; cook until packets are fully puffed, 12 minutes. Carefully cut foil to open; serve.
KALE-STUFFED CHICKEN BREASTS
Steps:
- Cut each whole chicken breast into two halves, following the line that separates the two sides. Trim the breasts of fat and cartilage. Using a sharp knife, make a deep pocket in each half of the chicken breast by slicing it horizontally from the thick end to the thin end on the underside of the breast. Do not cut all the way through to the other side.
- Divide the stuffing into 6 equal portions, about 1/3 cup each. Fill each pocket with the stuffing. Press the edges of the chicken together, securing the filling inside the chicken. Do not flatten the breast. Refrigerate the stuffed breasts until you are ready to bread and bake them.
- Position a rack at the top of the oven and preheat the oven to 450˚F.
- Combine the bread crumbs, cheese, parsley, and 1/2 teaspoon each of the salt and pepper in a food processor or by hand; be sure the bread crumbs are finely ground. With the processor running, drizzle in the olive oil and hot sauce. Process until the bread crumbs are coated in the oil, about 15 seconds.
- In three separate bowls, place the bread crumb mixture, flour, and egg. Add the milk to the egg and whisk to combine. Add the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper to the flour and mix well.
- Place a rimmed baking sheet in the oven for 5 minutes.
- Dredge one stuffed chicken breast in the flour and shake off any excess. Coat the chicken in the egg and then the bread crumbs, pressing the bread crumbs lightly to coat the breast evenly. Repeat the process with each piece. Remove the pan from the oven and place the chicken pieces on the hot pan.
- Bake for 25 to 30 minutes, or until the bread crumb coating is golden brown and a meat thermometer inserted in the thickest part of the chicken reads 165˚F. (Be sure to test the temperature of the chicken meat and not the stuffing.) If you have a convection oven, turn it on for this recipe, as it turns the chicken breasts a beautiful brown color, but reduce the cooking time to 20 minutes.
- Serve the chicken breasts immediately, cut into thick slices, or let them cool and serve at room temperature.
- Kale and Tapenade Stuffing
- In a medium saucepan, heat the olive oil over medium-low heat. Add the shallots and sauté for 1 minute. Add the kale, salt, and pepper and sauté for 2 minutes, or until the kale is softened. Remove the kale from the heat, add the cheeses and tapenade, and gently combine. Refrigerate the stuffing for at least 1 hour and up to 3 days.
- Make Ahead
- The cooked chicken breasts may be refrigerated for up to 3 days. Allow them to return to room temperature before serving or reheating them, covered, for 15 minutes in a 400˚F. oven. Uncover and continue baking for an additional 5 to 10 minutes before serving.
MEDITERRANEAN CHICKEN BREASTS WITH AVOCADO TAPENADE
Recipe courtesy of the Chilean Avocado Importers Association. Like you needed to know that. ;o) Prep time doesn't include marinating.
Provided by Sandi From CA
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In sealable plastic bag, combine chicken and marinade of lemon peel, 2 tablespoons lemon juice, 2 tablespoons olive oil, garlic, salt and pepper. Seal bag and refrigerate for 30 minutes.
- In bowl, whisk together remaining 3 tablespoons lemon juice, roasted garlic, remaining 1/2 teaspoons olive oil, sea salt and fresh ground pepper. Mix in tomato, green olives, capers, basil and avocado; set aside.
- Remove chicken from bag and discard marinade. Grill over medium-hot coals for 4 to 5 minutes per side or to desired degree of doneness.
- Serve with Avocado Tapenade.
Nutrition Facts : Calories 277.1, Fat 16.4, SaturatedFat 2.5, Cholesterol 75.5, Sodium 914.6, Carbohydrate 6.9, Fiber 3.2, Sugar 1.5, Protein 26.4
More about "tapenade stuffed chicken breasts food"
TAPENADE STUFFED CHICKEN BREASTS - PLAIN.RECIPES
From plain.recipes
STUFFED CHICKEN BREAST RECIPES - FOOD NETWORK
From foodnetwork.com
TAPENADE STUFFED CHICKEN BREASTS RECIPES
From tfrecipes.com
TAPENADE STUFFED CHICKEN WITH CREAMY SPINACH & ARTICHOKES ...
From mylifecookbook.com
TAPENADE-STUFFED CHICKEN BREASTS - THE SPICE TRADER
From thespicetrader.ca
TAPENADE STUFFED CHICKEN BREASTS RECIPE
From crecipe.com
OLIVE TAP TAPENADE STUFFED CHICKEN BREASTS - THE OLIVE TAP ...
From theolivetaprecipes.com
CHICKEN BREAST WITH OLIVE TAPENADE - PALEO FLOURISH
From paleoflourish.com
OLIVE-STUFFED CHICKEN BREASTS - THE NEW YORK TIMES
From nytimes.com
TAPENADE STUFFED CHICKEN BREASTS AND ROTLIS
From chef-on-the-run.blogspot.com
OLIVE TAPENADE STUFFED CHICKEN BREASTS
From pinterest.ca
CHICKEN BREAST WITH STUFFED OLIVES AND TAPENADE RECIPE ...
From foodtolove.co.nz
TAPENADE CHICKEN STOCK PHOTO. IMAGE OF FOOD, DISH, JUNK ...
From dreamstime.com
CHICKEN ROULADES WITH TAPENADE AND PROSCIUTTO - JUST A TASTE
From justataste.com
TAPENADE-STUFFED CHICKEN BREASTS
From pinterest.com
TAPENADE-STUFFED CHICKEN BREASTS
From crecipe.com
CHICKEN STUFFED WITH GOAT CHEESE AND RED PEPPER TAPENADE
From wholefoodsmarket.com
TAPENADE-STUFFED CHICKEN BREASTS | PUNCHFORK
From punchfork.com
CHICKEN STUFFED WITH TAPENADE RECIPE | TASTE OF FRANCE
From tasteoffrancemag.com
TAPENADE STUFFED CHICKEN – RANTS RAVES AND RECIPES
From rantsravesandrecipes.com
TAPENADE STUFFED CHICKEN BREAST - BUTCHERBOX.CA
From butcherbox.ca
CHICKEN WITH TAPENADE AND GOAT'S CHEESE - FOOD | DRINK
From waitrose.com
PIQUILLO PEPPER-STUFFED CHICKEN WITH GREEN OLIVE TAPENADE ...
From splendidtable.org
TAPENADE STUFFED MEDITERRANEAN CHICKEN - YOUR CHOICE NUTRITION
From yourchoicenutrition.com
JACQUES PEPIN'S CHICKEN SUPREMES WITH TAPENADE AND ...
From food.yadachef.com
STUFFED CHICKEN WITH SUN DRIED TOMATO, BASIL & BLACK OLIVE ...
From spoonabilities.com
TAPENADE STUFFED CHICKEN BREASTS | CHICKEN DISHES, CHICKEN ...
From pinterest.com
STUFFED CHICKEN BREASTS WITH OLIVE TAPENADE, TOMATOES, AND ...
From sandigriffin.com
AVOCADO TAPENADE WITH MEDITERRANEAN CHICKEN BREAST ...
From allrecipes.com
STUFFED CHICKEN WITH TAPENADE AND CHEESE : POULTRY RECIPES ...
From drgourmet.com
STUFFED CHICKEN BREASTS WITH OLIVE TAPENADE, TOMATOES, AND ...
From recipes.sparkpeople.com
CHICKEN SUPREMES WITH TAPENADE AND MUSHROOM ... - …
From foodandwine.com
TAPENADE STUFFED MEDITERRANEAN CHICKEN - CALIFORNIA RIPE ...
From calolive.org
MEDITERRANEAN GRILLED BALSAMIC CHICKEN AND OLIVE TAPENADE ...
From foodiecrush.com
BEST BACKYARD BBQ RECIPES: TAPENADE-STUFFED CHICKEN BREASTS
From lehighvalleylive.com
STUFFED CHICKEN CHICKEN RECIPES BREAST : STUFFED CREAM ...
From theeatingdairyfree.jenpros.com
BALLOTINE OF CHICKEN BREAST ... - FOOD AND THE FABULOUS
From foodandthefabulous.com
TAPENADE-STUFFED CHICKEN BREASTS RECIPE: HOW TO MAKE IT ...
From preprod.tasteofhome.com
TAPENADE-STUFFED CHICKEN - TIM & VICTOR'S TOTALLY JOYOUS ...
From tjrecipes.com
BAKED CHICKEN TAPENADE RECIPE - FOOD.YADACHEF.COM
From food.yadachef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love