Posted on

Tapenade Stuffed Chicken

Tapenade Stuffed Chicken
Tapenade Stuffed Chicken

 

 

 

 

 

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

  1. Chicken Breast (one per person)
  2. 3-4 Tbs Tapenade for each breast* (see recipe below)
  3. Salt & pepper
  4. 1 cup chicken stock
  5. 1-2 thick tomato slices per breast
  6. Herbs de Provence
  7. 3 Tbs butter
  8. 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

  1. 4 oz chopped olives (pimento added an option)
  2. 3 Tbs Capers
  3. 2 Cloves Garlic
  4. 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

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

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

 

IMG

 

 

 

 

 

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.

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

 

Tapenade Stuffed Chicken
Serves 4
Write a review
Save Recipe
Print
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
  1. Chicken Breast (one per person)
  2. 3-4 Tbs Tapenade for each breast* (see recipe below)
  3. Salt & pepper
  4. 1 cup chicken stock
  5. 1-2 thick tomato slices per breast
  6. Herbs de Provence
  7. 3 Tbs butter
  8. 1-2 tsp olive oil
  9. Ingredients for Tapenade
  10. 4 oz chopped olives (pimento added an option)
  11. 3 Tbs Capers
  12. 2 Cloves Garlic
  13. 5-6 Tbs Olive Oil (good quality extra virgin).
Instructions
  1. 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).
  2. 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.
  3. 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
  4. 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/

 

 

 

Posted on

Chicken Marsala with Bow Tie Pasta

Chicken Marsala
Chicken Marsala with Bow Tie Pasta

 

 

 

 

 

Chicken Marsala

Chicken Marsala is a simple recipe that never fails to garner compliments.  Three main ingredients chicken, mushrooms, Marsala wine, almost so simple you can’t go wrong.

Preparation for Chicken Marsala

INGREDIENTS for Dinner for 2

  1. 1 Chicken breast butterflied one ½ per person
  2. 1 cup Marsala wine
  3. 8 oz button mushrooms
  4. approximately ¼ diced red onion or 1 shallot
  5. 4-5 tbs flour seasoned with garlic salt and pepper
  6. 6 tbs butter
  7. 4 tbs olive oil
  8. ¼ – ½ cup chicken stock if necessary
  9. ¼ – ½ cup heavy cream

Cooking directions for Chicken Marsala

Begin by taking the shallot or red onion and dicing finely.  Thinly slice the mushrooms.  I like to take a very small slice off the edge of the button so it will sit flat on the cutting board and then thinly slice length wise.  My sister came up with a unique idea and slices her mushrooms in the egg slicer, it works pretty well.

Into a sauté pan, that is big enough to take the chicken, place half the butter and oil and when heated add the onion and sauté until just slightly softened.  Add the mushrooms and cook until all the moisture from the mushrooms has cooked off and the pan is slightly dry.

Remove the mushrooms to a bowl and set aside.

Dredge the chicken in the seasoned flour.  Place the remaining butter and oil into the frying pan and when hot add the chicken and cook and brown on both sides. Once the chicken has been cooked put on a plate and place in a 200° oven to hold.

Add the Marsala to the pan and deglaze.  Let the wine reduce by about ½ until it becomes slightly syrupy.  When reduced add the cream and combine.  Put the mushrooms back into the sauce to heat.  Add the chicken to cover with sauce and place on serving plate, pouring some of the sauce and mushrooms over.  If using pasta as an accompaniment, drain the pasta and add to the remaining sauce in the pan to coat and serve.  If there isn’t enough sauce for the pasta add the chicken stock and reduce slightly, then coat the pasta.

Chicken Marsala
Chicken Marsala with Bow Tie Pasta

 

 

 

 

 

 

 

Here are a few items to make doing this recipe easier
Japanese Stainless Steel Egg Slicer Cutter #7527
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover
Zwilling J.A. Henckels Twin Four Star 6-Inch High Carbon Stainless-Steel Chef’s Knife

 

Print
Chicken Marsala with Bow Tie Pasta

Ingredients

  1. INGREDIENTS for Dinner for 2
  3. 1 Chicken breast butterflied one ½ per person
  4. 1 cup Marsala wine
  5. 8 oz button mushrooms
  6. approximately ¼ diced red onion or 1 shallot
  7. 4-5 tbs flour seasoned with garlic salt and pepper
  8. 6 tbs butter
  9. 4 tbs olive oil
  10. ¼ - ½ cup chicken stock if necessary
  11. ¼ - ½ cup heavy cream

Instructions

  1. Begin by taking the shallot or red onion and dicing finely. Thinly slice the mushrooms. I like to take a very small slice off the edge of the button so it will sit flat on the cutting board and then thinly slice length wise. My sister came up with a unique idea and slices her mushrooms in the egg slicer, it works pretty well.
  2. Into a sauté pan, that is big enough to take the chicken, place half the butter and oil and when heated add the onion and sauté until just slightly softened. Add the mushrooms and cook until all the moisture from the mushrooms has cooked off and the pan is slightly dry.
  3. Remove the mushrooms to a bowl and set aside.
  4. Dredge the chicken in the seasoned flour. Place the remaining butter and oil into the frying pan and when hot add the chicken and cook and brown on both sides. Once the chicken has been cooked put on a plate and place in a 200° oven to hold.
  5. Add the Marsala to the pan and deglaze. Let the wine reduce by about ½ until it becomes slightly syrupy. When reduced add the cream and combine. Put the mushrooms back into the sauce to heat. Add the chicken to cover with sauce and place on serving plate, pouring some of the sauce and mushrooms over. If using pasta as an accompaniment, drain the pasta and add to the remaining sauce in the pan to coat and serve. If there isn't enough sauce for the pasta add the chicken stock and reduce slightly, then coat the pasta.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.rantsravesandrecipes.com/chicken-marsala-with-bow-tie-pasta/

 

 

  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.

  copyright © rantsravesandrecipes 2014 all rights reserved

Posted on

Chicken with Tomato Vinaigrette

001
Chicken with Tomato vinaigrette

 

Chicken with Tomato Vinaigrette

For a change of pace try this recipe for a delicious tangy chicken.

For the chicken with tomato vinaigrette you can use either a whole chicken cut into pieces or chicken breasts bone in or out (if you do use boned chicken breast you’ll have to adjust the cooking time).

Ingredients

  1. Whole Chicken cut into pieces lightly salt and peppered
  2. 4 tbs butter
  3. 2 or 3 tbs olive oil or any cooking oil
  4. 8 peeled whole cloves of garlic
  5. 1 cup cider vinegar
  6. 1 cup chicken stock
  7. 2 tbs tomato paste
  8. 1-14 oz can diced tomatoes plain
  9. 1 bay leaf
  10. sprig of thyme or 1/2 tsp dried thyme
  11. 1/2 cup chopped parsley

Recipe Directions

Lightly salt and pepper the chicken and add 2 tbs of the butter and the olive oil to a saute pan large enough to accommodate all the pieces and lightly brown the chicken on both sides. When brown set aside and keep warm.

Lower heat to medium and add the garlic to the pan and cook lightly about 5 minutes.  Deglaze the pan with the cider vinegar and let it reduce by half.  Put chicken back into pan and add the chicken stock, tomato paste, the can of tomatoes with juice, bay leaf and thyme.  Set to a simmer and cook uncovered until chicken is done probably about 20- 30 minutes {if using boned breasts cooking time will be much less}.

When chicken is done remove to a plate and keep warm, turn heat up on pan and reduce the sauce by about a 1/3.  Once reduced, strain the liquid pressing to get all the flavor out of the mixture add the remaining butter and whisk in to give the sauce a gloss.  Pour sauce over chicken and sprinkle some parley over all, taking left over sauce to a gravy boat to place on the table.

Here something to make cooking a little easier!
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover
OXO Good Grips Nylon Balloon Whisk

 

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.

 

 copyright © rantsravesandrecipes 2013 all rights reserved

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

Well he was on the right track, but I’m not a “sour pup”,skip the sauce and just bring on the chicken.  3 paws for the effort 

 

Capture 3a

 

 

 

 

 

Chicken with Tomato Vinaigrette
A great main course
Write a review
Save Recipe
Print
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
  1. Whole Chicken cut into pieces lightly salt and peppered
  2. 4 tbs butter
  3. 2 or 3 tbs olive oil or any cooking oil
  4. 8 peeled whole cloves of garlic
  5. 1 cup cider vinegar
  6. 1 cup chicken stock
  7. 2 tbs tomato paste
  8. 1-14 oz can diced tomatoes plain
  9. 1 bay leaf
  10. sprig of thyme or 1/2 tsp dried thyme
  11. 1/2 cup chopped parsley
Instructions
  1. Lightly salt and pepper the chicken and add 2 tbs of the butter and the olive oil to a saute pan large enough to accommodate all the pieces and lightly brown the chicken on both sides. When brown set aside and keep warm.
  2. Lower heat to medium and add the garlic to the pan and cook lightly about 5 minutes. Deglaze the pan with the cider vinegar and let it reduce by half. Put chicken back into pan and add the chicken stock, tomato paste, the can of tomatoes with juice, bay leaf and thyme. Set to a simmer and cook uncovered until chicken is done probably about 20- 30 minutes {if using boned breasts cooking time will be much less}.
  3. When chicken is done remove to a plate and keep warm, turn heat up on pan and reduce by about a 1/3. Once reduced, strain the liquid pressing to get all the flavor out of the mixture add the remaining butter and whisk in to give the sauce a gloss. Pour sauce over chicken and sprinkle some parley over all, taking left over sauce to a gravy boat to place on the table.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/