Tapenade, Tomato, and Feta stuffed chicken-Recipe/Day #114 Recipe
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Ingredients: |
Ingredients: This recipe has 3 recipes in 1. But so worth it and doesn’t take as long as you’d think.
1 Tbsp canola or olive oil
1 lb (16 oz) chicken breasts (2 breasts cut in half)
1/2 cup Roasted Tomatoes, diced (recipe below)
6 Tbsp Homemade Tapenade (recipe below)
4 oz feta cheese
Tapenade Recipe
2 oz black olives
3 oz green olives
2 cloves garlic, minced
5 anchovy fillets, rinsed and mashed or 1 t anchovy paste
2 Tbsp capers, rinsed
1 tsp olive oil
1/4 tsp black pepper, cracked
1/2 lemon, juiced
Roasted Tomato Recipe
3 lb plum (Roma) tomatoes
2 Tbsp extra virgin olive oil
3 cloves garlic, minced
1 tsp basil, dried
2 tsp Italian Seasoning
1/2 tsp black pepper, cracked
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Directions: |
Directions:Preheat oven to 350 degrees. Place chicken breast halves between two sheets of wax or parchment paper; pound with a meat mallet or rolling pin to a quarter inch of thickness. Place 1 ounce of cheese, 2 Tbsp diced tomatoes, and about 1 1/2 Tbsp tapenade on each piece of chicken. Roll up like a jelly roll. Heat the oil over medium-high in a large oven-safe sauté pan; once hot, add the meat to sear on all sides. Once the meat is browned on all sides, transfer the entire pan to the preheated oven. Roast for 15 minutes, until meat is cooked and no longer pink inside. Remember to have a hot pad in your hand when you remove the pan from the oven--the handles get hot! Allow meat to rest 3-4 minutes before cutting.
Makes 4 servings with 3 ounces of cooked meat.
Tapenade Recipe
Chop olives and mince garlic. Combine all ingredients into a mixing bowl. Keep in the refrigerator; bring to room temperature before serving. Makes 2 cups. (2 Tbsp per serving)
Roasted Tomato Recipe
Preheat oven to 275 degrees. Remove the top and bottom of the tomatoes. Slice to remove the seed area. Discard the inner flesh and seeds. Cut the slices into 2 inch strips. Combine all remaining ingredients and toss with the tomatoes. Roast for 1 1/2 hours on a roasting rack. Remove from oven and allow to cool. (If not using a convection oven, the tomatoes will take about 2 hours.)
1/4 cup per serving. |
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