Chicken breasts stuffed with tapenade
Sometimes things look so good and easy you have to try them. I saw this dish on a Jacques Pepin video. It appeared to be easy and fast. It was.
When watching cooking videos you should be able to say, “I can do that”. Jacques Pepin’s videos are like that. Julia Child’s videos were like that. The early Bobby Flay cooking shows were like that.
For whatever reason, their method of explaining things made it look easy. You could replicate whatever they were doing.
Tapenade is a mixture of olives, capers, and other ingredients. It is usually bold or assertive in flavor and seasoning.
This version also has cheese, garlic, anchovies, and plenty of fresh ground black pepper.
The trick to making a tapenade is to get the texture right. It is not smooth or chunky. Finely chopped is the best description. This is accomplished by pulsing the mixture in a food processor. Just pulse- on and off- until it looks finely chopped.
This recipe makes enough for four medium to large skinless boneless chicken breasts.
The chicken breasts must be butterflied. Have your butcher do it or watch the video at the end.
1 cup Kalamata, Sicilian green, or oil brined olives pitted- you could combine two or all of them.
2 large cloves garlic chopped
3 tbsp. capers
1 2 oz. can anchovies in olive oil and the oil.
1/2 cup grated parmesan or pecorino-romano
4 boneless skinless chicken breasts butterflied (See video below)
Vegetable oil, preferably canola
Place the olives, capers, cheese, garlic, anchovies in a food processor.
Add plenty of freshly ground pepper.
Pulse on and off until the mixture is finely chopped.
If the mixture is binding or dry add about a tablespoon of olive oil.
Spread the mixture in the butterflied breasts leaving about 1/2 inch around the ends.
Heat 2 tbsp. vegetable oil over high heat.
Place the breasts in the hot pan.
Brown and turn over.
Lower heat to medium.
Cover the pan. The other side will brown with the cover on.
Let cook for about 6-10 minutes- depending on how cold the chicken was.
Plate and serve.
How to butterfly a chicken breast: