TAPENADE-STUFFED CHICKEN BREASTS

Tapenade-Stuffed Chicken Breasts image

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. -Jessica Levinson, Nyack, New York

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

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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

Steps:

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., 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 : Calories 264 calories, Fat 11g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 367mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges