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chicken breast stuffed with tapenade and goat cheese on a plate

Chicken Breast Stuffed with Tapenade and Goats Cheese

Dawn
Quick and Easy Dinner for 2
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American, Continental, Mediterranean
Servings 2

Equipment

  • Toothpicks
  • 1 Electronic digital scales

Ingredients
  

Tapenade * Note 1

  • 25 gram Spring Onion, minced 1 spring onion, white a green parts minced- about 2 packed Tablespoons
  • 120 gram Black Olives [4 1/4 ounce] Stones removed
  • 1 LG Clove of Garlic
  • 1 Tablespoon Capers
  • 1 teaspoon Caper Juice from the jar
  • 1 whole Anchovy in oil headless
  • 1 teaspoon Lemon Juice
  • 1 Tablespoon Olive Oil

Stuffed Chicken Breasts

  • 2 Skinless Chicken Breasts
  • 8 LG Basil leaves + Extra for Garnish Chiffonade
  • 30 grams Toasted Pine Nuts
  • 80 grams Soft Goats Cheese
  • 170 gram Baby spinach leaves, washed 6 ounces
  • 1 Tablespoon Good Quality Parmigiano Reggiano Grated
  • Good Quality Balsamic Vinegar
  • 1 Tablespoon Olive Oil

Instructions
 

Tapenade

  • Place all ingredients in a food processor and blend until smooth; Add a dash more of Olive Oil if required. OR
  • Place all ingredients in a round bowl and blend using the hand blender; Add a dash more of Olive Oil if required.

Stuffed Chicken Breast

  • Preheat the oven to 180c, gas mark 4 Gather and weigh your ingredients
  • Make a horizontal cut into each Chicken Breast on the "fat" side of the breast. Do not cut all the way through, instead cut abut 3/4 of the way through, so it's like a "hinge"
  • In a small bowl, mix together 20 grams of the pine nuts, [Note 2] the goats cheese, the large basil leaves and 40 grams of the tapenade.
  • Divide the mixture in 2, and stuff each Chicken Breast and secure with toothpicks
  • Using a pastry brush, dip the brush into the olive oil, then into the remaining bits of tapenade and brush all over the Chicken Breast
  • Heat the remaining olive oil in a heavy bottomed fry pan over medium/medium high heat and brown the breasts all over. [careful here not to burn the tapenade that is on the outside of the chicken breast]
  • Transfer to a roasting tin and bake for 15-20 minutes until cooked thoroughly. You don't want to see any pink meat.

Spinach Salad & Finish

  • Arrange the spinach on the plates and dress with the Balsamic Vinegar and toss with the Parmigiana and extra pine nuts. Place the cooked chicken breast on the plate and finish with a grind of fresh black pepper.

Notes

Note 1.  The Tapenade Recipe will make more than is required for this dish.  It will last in the Fridge in a sealed container for up to a week.  Tapenade is great spread on sliced baguette, crackers and bread sticks for a nice nibble with your pre dinner drinks.
Note 2.  I've held some pine nuts back for the spinach salad.  This is optional