Doctorate Housewife

What my degree in IPE didn't teach me about baking, DIY, fitness, and life…

Olive Mushroom Tapenade Stuffed Chicken

Here’s one of my favourite quick dinners. It makes the house smell like a Mediteranean Bistro. It involves a few ingredients, is easy to do, and looks impressive – my favourite combination. Check it out:

Here’s what you need:

  • 4 chicken breasts (butterflied)
  • 250g mushrooms
  • 200g black olives
  • 1/2 cup white wine
  • sliced light gouda cheese
  • 1 cup uncooked barley
  • poultry bouillon cube

Here’s what you do:

  1. In the bowl of your food processor, blend the olives and mushrooms until they form a cohesive relish like consistency.
  2. Splay out your chicken breasts. Top one side with 2 large tbs of tapenade and 1/2 slice gouda cheese. Fold over and top with an additional tbs tapenade. Repeat with remaining chicken breasts. Place in roasting pan. Add white wine to bottom of pan.
  3. Bake in 160C oven until temperature reaches 165F.
  4. Meanwhile put the barley, 1 1/2 cups water, and bouillon cube in medium sauce pan. Bring to a boil. Once boil is reached, reduce heat to low, cover, and set timer for 11 minutes.
  5. Once all the water has been absorbed, stir in remaining tapenade.
  6. Serve chicken breasts on a bed of barley.

Enjoy =)

Print Recipe


2 comments on “Olive Mushroom Tapenade Stuffed Chicken

  1. Pingback: Temptation Tuesdays « Doctorate Housewife

  2. Pingback: Honey Mustard Chicken « Doctorate Housewife

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This entry was posted on June 24, 2012 by in Dinner, Healthy Living, Recipes and tagged , , , , .

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