This Tapenade Stuffed Mediterranean Chicken features a savory tapenade & tangy cherry tomatoes, making this Greek-inspired stuffed chicken a must have!
By posting this recipe I am entering a recipe contest sponsored by California Ripe Olives and am eligible to win prizes associated with the contest. I was not compensated for my time.
I was browsing though some recipe pages on Pinterest the other day and came across a pin for something which I had never head of before – tapenade. For those of you who are also unfamiliar with this, tapenade is a dish usually consisting of puréed or finely chopped olives, capers, and olive oil. Other items may be added in to give a more unique flavor.
Its name comes from the Provençal word for capers, tapenas. It is a popular food in the south of France, where it is generally eaten as an hors d’oeuvre, spread on bread. The savoriness of the olives and capers blended with olive oil is a great combination!
When I saw this it inspired me to make my own tapenade! But I didn’t want to just spread mine on bread – I wanted it in a meal, so I added chicken. It seems like most of the recipes I have been posting lately include chicken…but this one is a little different – it’s tapenade stuffed Mediterranean chicken! I promise the next recipe I post will not include chicken. 😉
The main ingredient I want to feature in this recipe is not the chicken, though, but the olives! I think olives often get overlooked. Did you know that, per serving, California black ripe olives contain 0.25 mg vitamin E, 0.49 mg iron, 60 IU vitamin A (1.2% of your daily value), and 0.5 g fiber? Also, a serving of olives contains 0 grams of trans fat and are naturally cholesterol-free [1]. Healthy and tasty!
So, to get started preparing this meal combine some basil, oregano, thyme, salt and pepper in a small bowl and set aside. You’ll be using this later to season your chicken. Next, grab your food processor! (If you don’t have a food processor, a blender will work as well). Place your black ripe olives, capers, garlic, lemon juice and 2 tablespoons of olive oil in the food processor. Turn that baby on and blend until well combined. Voila – you have just made tapenade! I didn’t let mine completely puree, because I wanted just a little bit of a chunky texture, but it’s up to you on what you want the texture to be like. Adjust any seasonings, according to your taste.
Next, prepare the chicken! Make sure you have chosen some chicken breasts that are thick enough to be butterflied and stuffed. To butterfly the chicken, take a sharp knife and slice into the chicken breast lengthwise along one edge. Cut into the chicken breast almost to the other edge – DO NOT cut all the way through! You should be able to flip the top over, so the two pieces look like a butterfly…in a sense. Alternatively, you can leave the top and bottom uncut to create more of a pocket.
After you have created the pockets in all of your chicken breasts, stuff them with the tapenade, dividing it equally among the pieces of chicken. Tightly press the top and bottom of the chicken together, so the stuffing will stay inside while it cooks. Now it’s time to grab that seasoning mixture you made earlier and rub it over the chicken breasts, top and bottom.
Wash your hands and preheat a large skillet with the remaining olive oil over medium heat. Toss in your quartered cherry (or grape) tomatoes and cook 1-2 minutes.
Add in the chicken and cook until the chicken is completely cooked, about 7-10 minutes on each side. Depending on the thickness of your chicken breasts, you may need to adjust the cooking time.
Remove the chicken from the skillet and place on a serving dish. Distribute the mozzarella cheese evenly among the chicken, sprinkling it on top. Finish the dish by placing the sauteed tomatoes on top. Serve hot and enjoy!
Tapenade Stuffed Mediterranean Chicken
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Entree
- Method: Bake
- Cuisine: Mediterranean
Description
This Greek inspired dish is full of Mediterranean flavors. The savory tapenade pairs perfectly with the sauteed cherry tomatoes to make this stuffed chicken a must have!
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 (about 1 lb)
- 1/2 cup mozzarella cheese
Instructions
- Combine the basil, oregano, thyme, salt and pepper in a small bowl; set aside.
- In a food processor, place the California black olives, capers, garlic and 2 Tablespoons of the olive oil (reserve the remaining 1 Tablespoon for later). Pulse until well combined.
- Butterfly the chicken breasts by slicing the breast in half, cutting almost to the other edge (DO NOT cut all the way though), making a pocket.
- Pack the chicken breasts with the tapenade, dividing it evenly among each chicken breast. Press the chicken together, tight. (Repeat with the other chicken breast.) Rub the seasoning/herb mixture over the stuffed chicken breasts.
- Preheat the remaining 1 Tablespoon olive oil in a large skillet on medium heat. Add the cherry tomatoes and cook about 1-2 minutes.
- Add the chicken and continue cooking until completely done (about 7-10 minutes on each side, depending on the thickness of your chicken breast.)
- Remove the chicken from the skillet. Top with mozzarella cheese and sauteed tomatoes and serve.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 334
- Sugar: 1 g
- Sodium: 497 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 72 mg
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