Tapenade Stuffed Chicken Breasts Recipes

Steps:

• Place the olives, garlic, capers, anchovies and lemon zest in food processor. Process until well mixed together. Stop machine and scrape down ingredients. Turn back on and drizzle in olive oil until a paste is formed. You should add enough oil to bind the mixture, but not too much so as to make it oily. Taste for seasoning. Add the lemon juice and process for a few more seconds. You might want to balance it with additional garlic, capers or anchovy, if desired. Preheat oven to 350 degrees. Gently loosen the skin of the chicken breasts, without removing it. Place the tapenade in a pastry bag or plastic bag with a corner snipped off, and squeeze about 1to 2 tablespoons of mixture under the skin of the chicken. Use your fingers to even it out under the skin. Heat the 2 to 3 tablespoons of pure olive oil in a non-stick saute pan over medium heat. When pan is hot, place the chicken breasts in, skin side down. Saute until golden brown. Turn them over and cook for no more than 1 minute. Remove to baking dish and season lightly with salt and pepper. Place chicken breasts in oven and finish baking until tender and cooked, approximately 15 minutes. Remove the breasts from oven and let cool to room temperature before refrigerating. May be ser

Steps:

• Cut each whole chicken breast into two halves, following the line that separates the two sides. Trim the breasts of fat and cartilage. Using a sharp knife, make a deep pocket in each half of the chicken breast by slicing it horizontally from the thick end to the thin end on the underside of the breast. Do not cut all the way through to the other side.
• Divide the stuffing into 6 equal portions, about 1/3 cup each. Fill each pocket with the stuffing. Press the edges of the chicken together, securing the filling inside the chicken. Do not flatten the breast. Refrigerate the stuffed breasts until you are ready to bread and bake them.
• Position a rack at the top of the oven and preheat the oven to 450˚F.
• Combine the bread crumbs, cheese, parsley, and 1/2 teaspoon each of the salt and pepper in a food processor or by hand; be sure the bread crumbs are finely ground. With the processor running, drizzle in the olive oil and hot sauce. Process until the bread crumbs are coated in the oil, about 15 seconds.
• In three separate bowls, place the bread crumb mixture, flour, and egg. Add the milk to the egg and whisk to combine. Add the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper to the flour and mix well.
• Place a rimmed baking sheet in the oven for 5 minutes.
• Dredge one stuffed chicken breast in the flour and shake off any excess. Coat the chicken in the egg and then the bread crumbs, pressing the bread crumbs lightly to coat the breast evenly. Repeat the process with each piece. Remove the pan from the oven and place the chicken pieces on the hot pan.
• Bake for 25 to 30 minutes, or until the bread crumb coating is golden brown and a meat thermometer inserted in the thickest part of the chicken reads 165˚F. (Be sure to test the temperature of the chicken meat and not the stuffing.) If you have a convection oven, turn it on for this recipe, as it turns the chicken breasts a beautiful brown color, but reduce the cooking time to 20 minutes.
• Serve the chicken breasts immediately, cut into thick slices, or let them cool and serve at room temperature.
• Kale and Tapenade Stuffing
• In a medium saucepan, heat the olive oil over medium-low heat. Add the shallots and sauté for 1 minute. Add the kale, salt, and pepper and sauté for 2 minutes, or until the kale is softened. Remove the kale from the heat, add the cheeses and tapenade, and gently combine. Refrigerate the stuffing for at least 1 hour and up to 3 days.
• Make Ahead
• The cooked chicken breasts may be refrigerated for up to 3 days. Allow them to return to room temperature before serving or reheating them, covered, for 15 minutes in a 400˚F. oven. Uncover and continue baking for an additional 5 to 10 minutes before serving.

Steps:

• Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Blend olives with 1 tablespoon reserved artichoke liquid in a food processor until paste forms. Place 1 cutlet in center of 1 half of each piece of foil; top each with 1/4 of olive paste. Toss all potatoes with 1/4 cup reserved artichoke liquid, rosemary and 1/2 teaspoon salt; divide potatoes evenly among packets, placing them to side of chicken. Combine artichokes, zucchini, onion and remaining 1/2 teaspoon salt; divide evenly among packets, placing them to other side of chicken. Combine wine and broth in a bowl. Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 2 tablespoons broth-wine mixture into each packet. Crimp third side of packets to seal; place on grill; close lid; cook until packets are fully puffed, 12 minutes. Carefully cut foil to open; serve.