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 Orzo with Olive Oil and Pinenuts 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 (finely minced) |
| 3 tsp. No salt added tomato paste (divided) |
| 2 tsp. Tapenade |
| 3 tsp. Olive oil (divided) |
| 1/8 tsp. Salt |
| 1 dash Black pepper (to taste) |
| 8 ounces Boneless, skinless chicken breast (2 4-ounce filets) |
| 1 ounces Reduced fat swiss cheese (thinly sliced) |
| 1 Italian tomato Tomatoes (cored and sliced into 4 slices each) |
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 thin slices of the tomatoes with four pieces of cheese inside each breast (this is why small Roma tomatoes work best).
Spread the remaining teaspoon tapenade evenly over the top of the chicken breasts.
Place a skillet in the oven and preheat the oven to 400°F.
When the oven is hot lace the remaining teaspoon of olive oil in the skillet.
Return the skillet to the oven and roast the chicken for 12 to 15 minutes.
Serve with side dish of your choice.
Serve this recipe with one of these starch side dishes.
Orzo with Olive Oil and Pinenuts
Place the water in a medium sauce pan over high heat. When the water boils add the orzo. Stir and reduce the heat so the water is at a slow boil. Cook the pasta for 12 to 14 minutes until al dente. While the pasta is cooking place the olive…
Roasted Yams with Rosemary
Place a large skillet in the oven and preheat the oven to 325°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!