Stuffed Chicken with Tapenade and Cheese
Servings
2Serving size
1 stuffed chicken breastThis recipe can be multiplied but does not make very good leftovers.
Serve with Roasted Yams with Rosemary or Roasted Potatoes or Plain Mashed Potatoes or Mashed Yams or Plain Mashed Potatoes – Low Sodium Version or Roasted Yams with Rosemary – Low Sodium Version
AND
Serve with Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini or Zucchini with Sun Dried Tomatoes or Zucchini with Sun Dried Tomatoes – Low Sodium Version or Yellow Squash and Onions
AND
Serve with or Goat Cheese Mashed Potatoes or Low Sodium Plain Mashed Potatoes or Low Sodium Roasted Yams with Rosemary or Mashed Potatoes with Spinach and Garlic or Plain Mashed Potatoes or Roasted Garlic Mashed Potatoes or Roasted Yams with Rosemary
AND
Serve with Herbed Zucchini or Parmesan Squash or Parmesan Zucchini or Yellow Squash and Onions or Yellow Squash with Red Peppers
Ingredients
| 1 clove Garlic, raw (minced) |
| 2 tsp.. No salt added tomato paste |
| 1 tsp. Tapenade |
| 4 tsp. Olive oil |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 8 ounces Boneless, skinless chicken breast (2 4-ounce filets) |
| 1 ounces Reduced fat swiss cheese (thinly sliced) |
| 2 Italian tomato Tomatoes (sliced into 4 slices each) |
| 1/4 cup No salt added vegetable stock (or no salt added chicken stock) |
Instructions
Slice each chicken breast to form a pocket for stuffing.
Spread the inside of the chicken breast with the garlic / tapenade mixture. Cut the cheese into eight pieces, then layer four slices of the tomatoes with four pieces of cheese inside each breast (this is why the tomatoes must be small).
Place the remaining 2 teaspoons of olive oil in a large non-stick skillet. Heat over medium-high and add the stuffed chicken breasts. Reduce the heat to medium and sear on each side for about 2 minutes.
Reduce the heat to medium-low and cover the skillet. Cook for another 5 - 8 minutes and remove to warm plates. Add the chicken stock to the pan and reduce by about half, then serve over the chicken.
Serve this recipe with one of these Breakfast side dishes.
Low Sodium Roasted Yams with Rosemary
Place a large skillet in the oven and preheat the oven to 375°F. When the oven is hot, add the teaspoon of olive oil to the pan with the onions. Stir well and return the pan to the oven. Stir the onions about every 5 minutes. After 10 minutes add…
Roasted Yams with Rosemary
Place a large skillet in the oven and preheat the oven to 375°F. When the oven is hot, add the teaspoon of olive oil to the pan with the onions. Stir well and return the pan to the oven. Stir the onions about every 5 minutes. After 10 minutes add…
AND
Serve this recipe with one of these starch side dishes.
Goat Cheese Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Low Sodium Roasted Yams with Rosemary
Place a large skillet in the oven and preheat the oven to 375°F. When the oven is hot, add the teaspoon of olive oil to the pan with the onions. Stir well and return the pan to the oven. Stir the onions about every 5 minutes. After 10 minutes add…
Mashed Potatoes with Spinach and Garlic
Place the water in a large stock-pot over high heat. Quarter the potatoes and add them to the stock-pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes, until slightly soft in…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Roasted Garlic Mashed Potatoes
Place the water in a large stock-pot over high heat. Quarter the potatoes and add them to the stock-pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes, until slightly soft in…
Roasted Yams with Rosemary
Place a large skillet in the oven and preheat the oven to 375°F. When the oven is hot, add the teaspoon of olive oil to the pan with the onions. Stir well and return the pan to the oven. Stir the onions about every 5 minutes. After 10 minutes add…
AND
Serve this recipe with one of these vegetable side dishes.
Herbed Zucchini
Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
Parmesan Zucchini
Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…
Yellow Squash and Onions
Place the olive oil in a large skillet over medium-high heat. Add the onion and cook for about 3 minutes until it begins to soften. Add the yellow squash and cook, tossing frequently, for about 7 – 10 minutes. Cook the squash only until it just begins to soften and…
Yellow Squash with Red Peppers
Place the olive oil in a medium skillet over medium high heat. Add the onion and cook for about 2 minutes. Stir frequently. Add the diced pepper and cook for about 2 minutes. Stir frequently. Add the yellow squash and toss well. Add the water, oregano, salt and pepper. Cover…
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This is a variation on the Stuffed Chicken with Tomato and Cheese recipe. Try your own variations by using yellow tomatoes or even a little minced green olives. Or throw a few capers in the tomato paste mixture. The list is endless. Be adventurous!