Poultry
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
Directions
- 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