Tapenade-Stuffed Chicken Breasts

Dinner

I created this recipe for my husband, who absolutely loves olives. I usually make a larger batch of the olive tapenade and serve it with bread or crackers as a snack or appetizer.

Average Rating: 4.5

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.

Ingredients

4 oil-packed sun-dried tomatoes
4 pitted Greek olives
4 pitted Spanish olives
4 pitted ripe olives
1/4 cup roasted sweet red peppers, drained
4 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons balsamic vinegar
4 boneless skinless chicken breast halves (6 ounces each)
Grated Parmesan cheese

Instructions

1. Place the first 8 ingredients in a food processor; pulse until tomatoes and olives are coarsely chopped. Cut a pocket horizontally in the thickest part of each chicken breast. Fill with olive mixture; secure with toothpicks.
2. Lightly coat grill rack with cooking oil. Grill chicken, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until a thermometer inserted in stuffing reads 165°. Sprinkle with cheese. Discard toothpicks before serving.

Nutrition Facts

1 stuffed chicken breast half (calculated without cheese): 264 calories, 11g fat (2g saturated fat), 94mg cholesterol, 367mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 35g protein.
Diabetic Exchanges:
5 lean meat, 1 fat.