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
Units
Scale
- 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