Tapenade-Stuffed Chicken Breast

I made a simple chunky tapenade from 3 cloves of crushed, browned garlic, about 1/2 a jar of pitted black olives and half a jar of sundried tomatoes, with a little of the olive oil they came in. Just stuff your slitted chicken breast with about 2 tablespoons of this mixture (there was enough for perhaps 8 breasts here, though I only stuffed 4). I baked them at around 350 F for 45 minutes, with a foil cover for the last 15 minutes to stop them drying out.


I baked the chicken over some chopped onions and whole cloves of garlic, and sprinked some dried herbs over the top (I think I used thyme, rosemary and parsley…).


I also made some baba ghanoush (1 roasted eggplant, 1/2 a large roasted zucchini, a tablespoon or two of tahini and a small drizzle of olive oil…we had no lemons to add a bit of juice but you could), as well as a simple green chopped salad with balsamic vinegar to go with it.


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