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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- 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).
- 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
