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May 19, 2008

Taste & Create IX: Chicken Breasts with Mediterranean Stuffing

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:

Chicken Breasts with Mediterranean Stuffing: Spinach Layer

On top of the spinach layer you next add a layer of goat cheese mixed with sun dried tomatoes:

Chicken Breasts with Mediterranean Stuffing: Goat Cheese and Sun Dried Tomato Layer

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!

Be sure to check For The Love of Food after May 24th to see how the Taste & Create round up went!

Taste and Create Label

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

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