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Stuffed Chicken with Tapenade and Cheese

Servings = 2 | Serving size =1 stuffed chicken breast

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe does not make very good leftovers.

Serve with Roasted Yams with Rosemary or Roasted Potatoes or Mashed Yams

AND

Serve with Parmesan Squash or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini

1 clove garlic (minced)
2 tsp tomato paste
1 tsp tapenade
4 tsp olive oil
1/8 tsp salt
fresh ground black pepper (to taste)
2 4 ounce boneless, skinless chicken breasts
1 ounce reduced-fat Swiss cheese (thinly sliced)
2 small plum tomatoes (sliced into 4 slices each)
1/4 cup low sodium chicken stock

Stir together the garlic, tomato paste, tapenade, 2 teaspoons of the olive oil, salt and pepper in a small dish.

Slice each chicken breast to form a pocket for stuffing.

Spread the inside of the chicken breast with the garlic / tapenade mixture. Cut the cheese into eight pieces, then layer four slices of the tomatoes with four pieces of cheese inside each breast (this is why the tomatoes must be small).

Place the remaining 2 teaspoons of olive oil in a large non-stick skillet. Heat over medium-high and add the stuffed chicken breasts. Reduce the heat to medium and sear on each side for about 2 minutes.

Reduce the heat to medium-low and cover the skillet. Cook for another 5 - 8 minutes and remove to warm plates. Add the chicken stock to the pan and reduce by about half, then serve over the chicken.

Nutrition Facts

Serving size: 1 stuffed chicken breast | Servings 2

Calories 255 | Calories from Fat 105

Amount Per Serving (% Daily Value)

Total Fat 12g (18%) | Saturated Fat 2g (11%)

Monounsaturated Fat 8g | Trans Fat 0g

Cholesterol 70 mg (23 %) | Sodium 529 mg (22 %)

Total Carbohydrates 5g (2%) | Sugars 3g

Dietary Fiber 1g (5%) | Protein 31g

Vitamin A 14% | Vitamin C 19 % | Calcium 12% | Iron 8%

Vitamin K 12 mcg  | Potassium  561 mg | Magnesium  45 mg

 
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