Tapenade-Stuffed Chicken Breasts
- 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
- 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 165u0b0. Sprinkle with cheese. Discard toothpicks before serving.
oil, olives, spanish olives, olives, sweet red peppers, garlic, olive oil, balsamic vinegar, chicken breast halves, parmesan cheese
Taken from www.tasteofhome.com/recipes/tapenade-stuffed-chicken-breasts/ (may not work)