Fill with olive mixture; secure with toothpicks. Chicken with tapenade in the center ....2 of our favorite things. I grilled the chicken on the grill but with put on a piece of foil. Grill chicken, covered, over medium heat or broil 4 in. I created this recipe for my husband, who absolutely loves olives. https://recipes.sparkpeople.com/recipe-detail.asp?recipe=782243 Remove the breasts from oven and let cool to room temperature before refrigerating. In a food processor, pulse the olives with the anchovies, apricots, garlic, capers and 2 tablespoons of the olive oil until the tapenade is a coarse puree. May be ser. Discard toothpicks before serving. Make the tapenade: In the bowl of a food processor, place olives, anchovy, garlic, capers, parsley, … Blend olives with 1 tablespoon reserved artichoke liquid in a food processor until paste forms. Turn them over and cook for no more than 1 minute. Place 1 cutlet in center of 1 half of each piece of foil; top each with 1/4 of olive paste. I usually make a larger batch of the olive tapenade and serve it with bread or crackers as a snack or appetizer. Even securing with toothpicks, some of the stuffing fell out. Process until well mixed together. Taste for seasoning. Saute until golden brown. All rights reserved. Stop machine and scrape down ingredients. Heat the 2 to 3 tablespoons of pure olive oil in a non-stick saute pan over medium heat. You might want to balance it with additional garlic, capers or anchovy, if desired. Use your fingers to even it out under the skin. Grilled Salmon with Creamy Tarragon Sauce, Grilled Tilapia with Pineapple Salsa for 2, Christmas Tree Delivery Is a Thing and We’re So on Board, Do Not Sell My Personal Information – CA Residents, 1/4 cup roasted sweet red peppers, drained, 4 boneless skinless chicken breast halves (6 ounces each). Tasted good. You should add enough oil to bind the mixture, but not too much so as to make it oily. Preheat oven to 350 degrees. Gently loosen the skin of the chicken breasts, without removing it. Stop machine and scrape down ingredients. —Jessica Levinson, Nyack, New York, Tapenade-Stuffed Chicken Breasts Recipe photo by Taste of Home. Process until well mixed together. Taste of Home is America's #1 cooking magazine. Place chicken breasts in oven and finish baking until tender and cooked, approximately 15 minutes. Turn back on and drizzle in olive oil until a paste is formed. Taste for seasoning. You should add enough oil to bind the mixture, but not too much so as to make it oily. Took quite a while longer than indicated to cook. Spoon the tapenade into each pocket and press gently to close. Add the lemon juice and process for a few more seconds. Season with salt, pepper, and herbes de Provence. Wash the chicken, and dry on paper towel. Lightly coat grill rack with cooking oil. Place the olives, garlic, capers, anchovies and lemon zest in food processor. 1 1/2 cups pitted Kalamata or Nicoise olives, 1 lemon, zested and juiced, zest finely chopped and juice set aside, 1/2 cup to 3/4 cup pure olive oil, plus 2 to 3 tablespoons to saute chicken, 8 chicken breasts, preferably boneless with skin, Sign up for the Recipe of the Day Newsletter Privacy Policy, Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce and Jicama and Watermelon Salad, Roast Chicken Breasts with Chinese Butter Sauce, Chicken Breasts with Tarragon-Shallot Butter, Lovers' Chicken (A Take on Chicken Piccata), Peruvian Roast Chicken (Pollo a la Brasa), Crispy-Skin Chicken Breasts with Warm Mushroom Salad, The Biggest Mistakes to Avoid When Cooking Chicken Breasts, Place the olives, garlic, capers, anchovies and lemon zest in food processor. from heat 8-10 minutes on each side or until a thermometer inserted in stuffing reads 165°. https://www.myrecipes.com/recipe/sauteed-chicken-olive-tapenade Place the first 8 ingredients in a food processor; pulse until tomatoes and olives are coarsely chopped. © 2020 Discovery or its subsidiaries and affiliates. Place all 4 thighs, skin-side-up, on a foil-lined, rimmed baking sheet. https://www.tasteofhome.com/recipes/tapenade-stuffed-chicken-breasts Instructions Trim any extra fat from the chicken breasts and place in a bowl or a gallon size freezer bag. Ingredients 1/2 tsp basil 1/2 tsp oregano 1/2 tsp thyme 1/8 tsp salt 1/8 tsp black pepper 1 cup California black ripe olives 2 Tablespoons capers 2 cloves garlic 1 Tablespoon lemon juice 3 Tablespoons olive oil, divided 1 cup cherry tomatoes, quartered 4 boneless, skinless chicken breasts … Make a horizontal incision in each piece of chicken to form a pocket. In a small bowl, whisk the olive oil, balsamic vinegars, mustard, garlic, lemon juice, herbs, and salt and pepper… Rub each piece of chicken, on all sides, with 1 teaspoon tapenade. Remove to baking dish and season lightly with salt and pepper. Turn back on and drizzle in olive oil until a paste is formed. Cut a pocket horizontally in the thickest part of each chicken breast. 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. Sprinkle with cheese. When pan is hot, place the chicken breasts in, skin side down. Add the lemon juice and process for a few more seconds.