Tapenade-Stuffed Chicken Breasts
Prep/Total Time: 30 min.
- 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 eight 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.
Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. 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 165 degrees. Sprinkle with cheese. Discard toothpicks before serving. Yield: 4 servings.
Nutrition Facts: 1 stuffed chicken breast half (calculated without cheese) equals 264 calories, 11 g fat (2 g saturated fat), 94 mg cholesterol, 367 mg sodium, 5 g carbohydrate, 1 g fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 1 fat.
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