Grill chicken, covered, over medium heat or broil 4 in. Place chicken breasts in oven and finish baking until tender and cooked, approximately 15 minutes. Even securing with toothpicks, some of the stuffing fell out. Turn back on and drizzle in olive oil until a paste is formed. In a food processor, pulse the olives with the anchovies, apricots, garlic, capers and 2 tablespoons of the olive oil until the tapenade is a coarse puree. Cut a pocket horizontally in the thickest part of each chicken breast. All rights reserved. Add the lemon juice and process for a few more seconds. I usually make a larger batch of the olive tapenade and serve it with bread or crackers as a snack or appetizer. © 2020 Discovery or its subsidiaries and affiliates. 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 … Rub each piece of chicken, on all sides, with 1 teaspoon tapenade. Turn them over and cook for no more than 1 minute. Place all 4 thighs, skin-side-up, on a foil-lined, rimmed baking sheet. I grilled the chicken on the grill but with put on a piece of foil. You might want to balance it with additional garlic, capers or anchovy, if desired. Spoon the tapenade into each pocket and press gently to close. Season with salt, pepper, and herbes de Provence. Instructions Trim any extra fat from the chicken breasts and place in a bowl or a gallon size freezer bag. Place the olives, garlic, capers, anchovies and lemon zest in food processor. Took quite a while longer than indicated to cook. Taste for seasoning. Add the lemon juice and process for a few more seconds. Wash the chicken, and dry on paper towel. You should add enough oil to bind the mixture, but not too much so as to make it oily. Make a horizontal incision in each piece of chicken to form a pocket. Remove the breasts from oven and let cool to room temperature before refrigerating. Process until well mixed together. Gently loosen the skin of the chicken breasts, without removing it. Place 1 cutlet in center of 1 half of each piece of foil; top each with 1/4 of olive paste. Lightly coat grill rack with cooking oil. Remove to baking dish and season lightly with salt and pepper. Heat the 2 to 3 tablespoons of pure olive oil in a non-stick saute pan over medium heat. Sprinkle with cheese. Fill with olive mixture; secure with toothpicks. I created this recipe for my husband, who absolutely loves olives. You should add enough oil to bind the mixture, but not too much so as to make it oily. In a small bowl, whisk the olive oil, balsamic vinegars, mustard, garlic, lemon juice, herbs, and salt and pepper… Saute until golden brown. When pan is hot, place the chicken breasts in, skin side down. Taste of Home is America's #1 cooking magazine. Process until well mixed together. Make the tapenade: In the bowl of a food processor, place olives, anchovy, garlic, capers, parsley, … from heat 8-10 minutes on each side or until a thermometer inserted in stuffing reads 165°. Preheat oven to 350 degrees. May be ser. Place the tapenade in a pastry bag or plastic bag with a corner snipped off, and squeeze about 1to 2 tablespoons of mixture under the skin of the chicken. Stop machine and scrape down ingredients. Use your fingers to even it out under the skin. Turn back on and drizzle in olive oil until a paste is formed. 1 1/2 cups pitted Kalamata or Nicoise olives, 1 lemon, zested and juiced, zest finely chopped and juice set aside, 1/2 cup to 3/4 cup pure olive oil, plus 2 to 3 tablespoons to saute chicken, 8 chicken breasts, preferably boneless with skin, Sign up for the Recipe of the Day Newsletter Privacy Policy, Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce and Jicama and Watermelon Salad, Roast Chicken Breasts with Chinese Butter Sauce, Chicken Breasts with Tarragon-Shallot Butter, Lovers' Chicken (A Take on Chicken Piccata), Peruvian Roast Chicken (Pollo a la Brasa), Crispy-Skin Chicken Breasts with Warm Mushroom Salad, The Biggest Mistakes to Avoid When Cooking Chicken Breasts, Place the olives, garlic, capers, anchovies and lemon zest in food processor. —Jessica Levinson, Nyack, New York, Tapenade-Stuffed Chicken Breasts Recipe photo by Taste of Home. Stop machine and scrape down ingredients. Place the first 8 ingredients in a food processor; pulse until tomatoes and olives are coarsely chopped. https://recipes.sparkpeople.com/recipe-detail.asp?recipe=782243 Blend olives with 1 tablespoon reserved artichoke liquid in a food processor until paste forms. Tasted good. Discard toothpicks before serving. Grilled Salmon with Creamy Tarragon Sauce, Grilled Tilapia with Pineapple Salsa for 2, Christmas Tree Delivery Is a Thing and We’re So on Board, Do Not Sell My Personal Information – CA Residents, 1/4 cup roasted sweet red peppers, drained, 4 boneless skinless chicken breast halves (6 ounces each). Chicken with tapenade in the center ....2 of our favorite things. https://www.tasteofhome.com/recipes/tapenade-stuffed-chicken-breasts Taste for seasoning. https://www.myrecipes.com/recipe/sauteed-chicken-olive-tapenade