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Stuffed Chicken Breasts with Olive Tapenade, Tomatoes, and Feta

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Prep Time 15 minutes
Total Time 15 minutes
Course All Recipes, Dinner
Cuisine All, Poultry
Servings 4
Calories 270 kcal


  • 1 tbsp olive oil
  • 1 lb chicken breasts two breasts cut in half
  • 1/2 cup oven dried tomatoes diced
  • 6 tbsp Tapenade
  • 4 oz feta cheese


  • 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 T diced tomatoes, and about 1 1/2 T tapenade on each piece of chicken. Roll up like a jelly roll.
  • 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.
  • Roast for 15 minutes, until meat is cooked and no longer pink inside.
  • Allow meat to rest 3-4 minutes before cutting.


Calories: 270kcalCarbohydrates: 3gProtein: 30gFat: 15g
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