TAPENADE-STUFFED CHICKEN BREASTS
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
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
WHOLE ROASTED CHICKEN WITH HOMEMADE TAPENADE
I like to roast my chicken in the oven and then rest it, breast side down, so the juices flow back through the dryer meat (the white meat) as the bird cools and rests slightley before serving. I find it makes the chicken more juicy. Also, I remove my chicken from the oven when it is between 155 and 160 degrees F. The temperature will go up a few degrees higher as it rests, making it safe to eat but not overcooked.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Season the inside cavity with salt. Arrange the chicken, breast side up, in a roasting pan with a rack. Zest the lemon and set aside. Cut the zested lemon in half and put it inside the cavity of the bird along with the thyme, and extra olives. Truss the chicken by evenly looping your butcher's twine under the wing and come around the legs. Pull the ends and tie at the top pulling the legs together and tucking in the wings. Season with salt and rub the 2 tablespoons canola oil on the outside of the chicken. Roast in the oven for 55 to 65 minutes, depending on your oven. The juices from the thickest part of the thigh should run clear (meaning not pink from blood) and register between 155 and 160 degrees F when tested with an instant-read thermometer. Remove the chicken from the oven and allow it to rest.
- Meanwhile, put the shallots and the green and black olives in the bowl of a food processor. Pulse until finely chopped, 30 to 45 seconds. Add the whiskey and with the machine running, pour in 1/4 cup of the olive oil in a slow stream. Note: add more oil, if needed, and pulse to blend. Taste for seasoning and set aside.
- Put the chicken, breast side up, on a cutting board. Cut the butcher's twine then cut down the length of the breastbone, on either side, and detach the light meat. Cut around each thigh and detach them as well. Arrange on a platter. Drizzle any run off juices onto the chicken. In a small bowl, whisk together the butter, lemon zest and a sprinkle of sea salt. Spread some of the soft butter on the light and dark meat, keeping the chicken, skin side up, on the serving platter. Top with some of the tapanade and serve immediately.
CHICKEN PAILLARD WITH BLACK OLIVE TAPENADE
Paillard is the French word for a thin slice of meat that cooks quickly. (Sometimes, a thicker piece of meat is pounded with a mallet to make it thinner.) This recipe is an easy way to make a chicken paillard without much pounding. Essentially, you butterfly a boneless, skinless chicken breast, slicing horizontally to make a flat, heart-shaped breast, then pound it lightly. Unfortunately, a chicken breast is often dry and tasteless, but it doesn't have to be. Seasoned and cooked correctly, it should be tasty and moist. A dab of tapenade, a traditional Provençal black olive paste, makes a perfect accompaniment.
Provided by David Tanis
Categories dinner, weekday, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the tapenade: In the bowl of a food processor, place olives, anchovy, garlic, capers, parsley, orange zest, lemon zest, red-pepper flakes and olive oil. Pulse several times to make a rough paste, then scrape down sides of the bowl and purée for about 30 seconds more. Alternatively, use a knife to finely chop ingredients, transfer them to a bowl and stir in the olive oil. You should have about 1 cup of tapenade, more than you need for this recipe. (Refrigerate the remainder for up to 2 weeks.)
- Prepare the chicken: Working one at a time, lay chicken breast on a sturdy cutting board. With a sharp, thin-bladed knife, cut breast horizontally in half, almost, but not completely. Open the breast like a book; it will be a heart-shaped piece of meat. Lay the breast between two resealable plastic bags and lightly pound the breast to 3/8- to 1/2-inch thickness. Don't pound too hard, or the meat may tear. When all breasts are ready, transfer them to a rimmed baking sheet in one layer.
- Season each breast on both sides with salt and pepper and drizzle with 1 teaspoon olive oil. Sprinkle with chopped thyme, and rub seasoning into meat, coating evenly with oil. Scatter thyme sprigs and lemon zest strips over. Leave to marinate for 30 minutes.
- Set oven to 400 degrees. Put a large skillet over medium-high heat, and lightly coat bottom with olive oil. When oil is hot, lay two chicken breasts top-side down in skillet. Cook for 2 minutes, until lightly browned. Turn over and cook 1 minute more. Transfer breasts to a clean baking sheet, browned-side up. Repeat with the other breasts.
- Bake, uncovered, for 5 minutes, until firm to the touch. Remove from oven, keep warm and let rest 5 minutes. Remove and discard thyme sprigs and lemon zest strips.
- Put arugula in a bowl, and dress very lightly with olive oil and a pinch of salt. Place a handful of dressed greens on each of four plates. Place cooked paillards alongside. Smear 1 tablespoon tapenade across the surface of each breast. With a vegetable peeler, shave some cheese over arugula. Garnish with lemon wedges and serve.
Nutrition Facts : @context http, Calories 635, UnsaturatedFat 32 grams, Carbohydrate 6 grams, Fat 43 grams, Fiber 2 grams, Protein 56 grams, SaturatedFat 7 grams, Sodium 759 milligrams, Sugar 1 gram, TransFat 0 grams
More about "chicken with olive tapenade recipes"
MEDITERRANEAN GRILLED BALSAMIC CHICKEN WITH OLIVE …
From foodiecrush.com
4.7/5 (14)Total Time 40 minsCategory Main CourseCalories 431 per serving
- In a small bowl, whisk the olive oil, balsamic vinegars, mustard, garlic, lemon juice, herbs, and salt and pepper. Reserve half of the marinade and add the other half to the bowl or bag with the cihcken. Marinate for at least 30 minutes up to overnight, turning occasionally.
- Oil the grill grates well and drizzle the chicken breasts with more olive oil, then place the chicken breasts on the hot grill. Cook for 2-3 minutes or until grill marks appear, then flip the chicken and cook for another 2-3 minutes. Move the chicken to the cooler grates of the grill, cover, and cook for 10 minutes. Transfer a few tablespoons of the reserved marinade to another bowl and use it to baste the chicken with and flip. Continue cooking, basting, and flipping until the breasts have an internal temperature of 165 degrees. Move the chicken to the hot side of the grill to add more grill marks and color to the chicken breast but be sure to watch them so the balsamic marinade doesn't burn.The length of cooking time will depend up on the thickness of the breasts but you should count on the whole cooking time to be about 30 minutes.
CHICKEN WITH OLIVE TAPENADE RECIPE | SELF
From self.com
Servings 4Calories 453 per servingEstimated Reading Time 1 min
ROASTED CHICKEN WITH OLIVE TAPENADE - TASTY KITCHEN
From tastykitchen.com
TAPENADE AND CHICKEN TRAY BAKE RECIPE - GREAT BRITISH …
From greatbritishchefs.com
OLIVE TAP TAPENADE STUFFED CHICKEN BREASTS
From theolivetaprecipes.com
OLIVE TAPENADE - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
CHICKEN AND MOZZARELLA WRAPS WITH OLIVE TAPENADE RECIPE
From yeprecipes.com
CHICKEN WITH OLIVE TAPENADE RECIPE - EASY RECIPES
From recipegoulash.cc
WHOLE30 + KETO CHICKEN WITH OLIVE TAPENADE - TASTES LOVELY
From tasteslovely.com
CHICKEN WITH OLIVE TAPENADE - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
TOP 48 RECIPES USING OLIVE TAPENADE - SAHLAH.HEDBERGANDSON.COM
From sahlah.hedbergandson.com
BEST CHICKEN LEG QUARTER RECIPES - THE KITCHEN COMMUNITY
From thekitchencommunity.org
HOW TO MAKE WALNUT, CORN AND POTATO CHOWDER - CHICAGO SUN-TIMES
From chicago.suntimes.com
GREEN OLIVE TAPENADE (10 MIN. EASY!) - VANILLAANDBEAN.COM
From vanillaandbean.com
CHICKEN WITH OLIVE TAPENADE RECIPES RECIPE
From alicerecipes.com
BEST CHICKEN WITH OLIVE TAPENADE RECIPES
From alicerecipes.com
CHICKEN WITH OLIVE TAPENADE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
COPYCAT OLIVE GARDEN'S CHICKEN & GNOCCHI SOUP RECIPE | EATINGWELL
From eatingwell.com
CHICKEN BREAST WITH OLIVE TAPENADE - PALEO FLOURISH
From paleoflourish.com
15 BAKED CHICKEN AND POTATOES RECIPES FOR DINNER
From selectedrecipe.com
SILVERADO | CHICKEN WITH CHUNKY OLIVE TAPENADE
From silveradovineyards.com
BEST HOT CRAB DIP RECIPE - HOW TO MAKE HOT CRAB DIP
From thepioneerwoman.com
GREEK CHICKEN WITH OLIVE TAPENADE & CREAMY ORZO - BLUE APRON
From
You'll also love