May 19, 2008
Taste & Create IX: Chicken Breasts with Mediterranean Stuffing
I had so much fun last month with the Taste & Create event that I signed up to do it again! This month my partner was CIA: Cooking in an Apron and there were so many wonderful recipes to choose from that it took me a while to decide what I wanted to do. I finally chose to make Chicken Breasts with Mediterranean Stuffing!
First off let's just cut to the chase...Goat cheese! Those of you who are regular readers know I adore goat cheese and have even made it myself! Also I must admit I had never tried sun dried tomatoes, though I have wanted to. I know they were really popular back in the 90's but I was a dirt poor college student back in those days and they never even crossed my radar. So the combination of the two sounded so nice that I just knew I had to try it!
I ended up making my own tapenade. It's simple. You just mix together roasted garlic, black olives, sea salt, some black pepper and a little olive oil. You can do this process with green or black olives, but I chose to do it with black since that is what the recipe called for. Since I had added garlic to the tapenade I left it out of the recipe. I also like my tapenade a bit chunky, instead of smooth.
The process of making this chicken is simple: You take a boneless, skinless chicken breast and cut into it at the thickest part, filleting it open, but not totally cutting it in half. Next you add in a layer of cooked spinach:
On top of the spinach layer you next add a layer of goat cheese mixed with sun dried tomatoes:
To mix the goat cheese and sun dried tomatoes together I chopped up the tomatoes and placed them and the goat cheese in the bowl of my mixer with about a tablespoon of the oil from the sun dried tomatoes and mixed until incorporated.
Once the goat cheese mixture was added I topped it with some of the tapenade and folded the breast over and baked it at 375 F for about 25-30 minutes until golden and done through and that was the only thing that I changed instead of cooking it in a pan on the stove top. It was one of those days and I had so many things going on I couldn't watch it properly so I baked it for 25-30 minutes and it turned out great! The flavors all melded so well together and I was able to use spinach from my spinach box on the front porch!
If you like spinach, tomatoes and goat cheese then this is the chicken for you!
Have a wonderful day everyone! I'm off to vacuum, mop and then work on a quilt!
Posted by Dianne at May 19, 2008 7:52 AM
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Wow! What a great way to make a plain old chicken breast exciting!
Posted by: Allie at May 21, 2008 12:40 PM
They were really good, but then again I don't think I've tried anything with goat cheese that I didn't like. :o)
Posted by: Dianne at May 21, 2008 7:42 PM
I'm soo happy you enjoyed the dish. Your pics make me want to make it again but I need to remain focused and use one of your recipes...but which one...they all look sooo good!...THE PRESSURE!!!!!!
Posted by: Stephanie at May 22, 2008 11:01 PM
LOL I know what you mean...I had a hard time picking just one of your site too. :o)
Posted by: Dianne at May 23, 2008 9:04 AM
This dish has all the Mediterranean flavours I adore. I have to figure out a way to cook it up on the BBQ for the summer months and I will be a happy camper:D
Posted by: Bellini Valli at June 2, 2008 11:39 AM
I wondered about putting it on the grill myself. It should work. If push comes to shove you could wrap it in foil to keep everything together...Hmmm...
Posted by: Dianne at June 2, 2008 4:24 PM