Tapenade Stuffed Chicken

For a not so quick dinner this is a great tasting main course. It’s not complicated and the results are delicious. Serve with glazed carrots and you have a great meal.

Ingredients for Tapenade Stuffed Chicken for 4

Chicken Breast (one per person)
3-4 Tbs Tapenade for each breast* (see recipe below)
Salt & pepper
1 cup chicken stock
1-2 thick tomato slices per breast
Herbs de Provence
3 Tbs butter
1-2 tsp olive oil

Directions for Tapenade Stuffed Chicken

Take the chicken breasts and cut a pocket into each one. Stuff with the tapenade and using one toothpick secure the breast closed. Salt & pepper both sides of the breasts and brown in a pan ( best not to use non-stick as the browned bits won’t form in non stick).

Once browned place the chicken in a baking dish and place the tomatoes on top, sprinkle lightly with good olive oil and herbs de provence. Bake in 350° oven for 30 -40 minutes until done.

Take the pan that the chicken was browned in, turn the heat to high and add the chicken stock and deglaze the pan. Set aside until chicken is done. Just before serving, put the pan back on high heat and reduce the stock by half. Once reduced take off heat and whisk in the butter to form a glossy sauce. Serve sauce on side

* Ingredients for Tapenade

4 oz chopped olives (pimento added an option)
3 Tbs Capers
2 Cloves Garlic
5-6 Tbs Olive Oil (good quality extra virgin).

Place the olives, capers and garlic into the food processor and blend. Slowly add the Olive Oil until a paste forms

http://www.rantsravesandrecipes.com/tapenade

Here are few items to help make your cooking easier
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover
OXO Good Grips Wooden Spoon Set, 3-Piece
Le Creuset Stoneware 1-1/2-Quart 9-Inch Square Baking Dish, Cherry

It’s chicken with a Spanish flair “Ole” , 5 paws and then siesta time!

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Tapenade Stuffed Chicken

2013-11-28 15:50:32

Serves 4

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Prep Time

15 min

Cook Time

1 hr

Total Time

1 hr 15 min

Prep Time

15 min

Cook Time

1 hr

Total Time

1 hr 15 min

Ingredients

Chicken Breast (one per person)
3-4 Tbs Tapenade for each breast* (see recipe below)
Salt & pepper
1 cup chicken stock
1-2 thick tomato slices per breast
Herbs de Provence
3 Tbs butter
1-2 tsp olive oil
Ingredients for Tapenade
4 oz chopped olives (pimento added an option)
3 Tbs Capers
2 Cloves Garlic
5-6 Tbs Olive Oil (good quality extra virgin).

Instructions

Take the chicken breasts and cut a pocket into each one. Stuff with the tapenade and using one toothpick secure the breast closed. Salt & pepper both sides of the breasts and brown in a pan ( best not to use non-stick as the browned bits won’t form in non stick).
Once browned place the chicken in a baking dish and place the tomatoes on top, sprinkle lightly with good olive oil and herbs de provence. Bake in 350° oven for 30 -40 minutes until done.
Take the pan that the chicken was browned in, turn the heat to high and add the chicken stock and deglaze the pan. Set aside until chicken is done. Just before serving, put the pan back on high heat and reduce the stock by half. Once reduced take off heat and whisk in the butter to form a glossy sauce. Serve sauce on side
For the Tapenade: Place the olives, capers and garlic in a food processor and blend, then slowly add the Olive Oil until a paste forms

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

Tapenade

A long week left the cupboards bare and I was in a quandary as to what to make for dinner. So improvisation was the key. I had some chopped olives with pimento, capers, garlic, a new bottle of good olive oil and some chicken breasts, and so chicken stuffed with tapenade came to mind. Although not a “true” tapenade it worked well. The traditional does use black olives and anchovies.

One of my most favorite kitchen utensils is a small food processor that holds only a cup or two of ingredients. I use this for many chores from making mayonnaise to hollandaise and chopping herbs, making small batches of pesto, and in this case making tapenade.

Ingredients for Tapenade

4 oz chopped olives (pimento added an option)
3 Tbs Capers
2 Cloves Garlic
5-6 Tbs Olive Oil (good quality extra virgin).

Place the olives, capers and garlic into the food processor and blend. Slowly add the Olive Oil until a paste forms.

Uses for Tapenade

Tapenade makes a great hors d’oeuvre on crackers or toast wedges. It goes great with beef or fish or poultry as an accompaniment or as a stuffing . If you are stuffing raw product with tapenade it is best that you take a small amount in a separate bowl to spoon into the item you are stuffing, by doing this you won’t cross contaminate the tapenade.

Need a hand in the kitchen here’s a few ideas
Cuisinart DLC-1BCH Mini-Prep Processor, Black Chrome
2 Pcs Bormioli Rocco 8 Ounce Olive Oil / Vinegar Carafe Cruet Bottle – With Cork Closure

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.