Stuffed Chicken Breasts with Olive Tapenade, Tomatoes, and Feta

Print Recipe
Stuffed Chicken Breasts with Olive Tapenade, Tomatoes, and Feta
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Cuisine Poultry
Prep Time 15 minutes
Servings
Ingredients
Cuisine Poultry
Prep Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. 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.
  2. Place 1 ounce of cheese, 2 T diced tomatoes, and about 1 1/2 T tapenade on each piece of chicken. Roll up like a jelly roll.
  3. Heat the oil over medium-high in a large oven-safe saute 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.
  4. Roast for 15 minutes, until meat is cooked and no longer pink inside.
  5. Allow meat to rest 3-4 minutes before cutting.

Write a comment