Tapenade Stuffed Mediterranean Chicken


  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • ? tsp salt
  • ? tsp black pepper
  • 1 cup California black ripe olives
  • 2 Tablespoons capers
  • 2 cloves garlic
  • 1 Tablespoon lemon juice
  • 3 Tablespoons olive oil, divided
  • 1 cup cherry tomatoes, quartered
  • 4 boneless, skinless chicken breasts (about 1 lb)
  • 1/2 cup mozzarella cheese


  1. Combine the basil, oregano, thyme, salt and pepper in a small bowl; set aside.
  2. In a food processor, place the California black olives, capers, garlic and 2 Tablespoons of the olive oil (reserve the remaining 1 Tablespoon for later). Pulse until well combined.
  3. Butterfly the chicken breasts by slicing the breast in half, cutting almost to the other edge (DO NOT cut all the way though), making a pocket.
  4. Pack the chicken breasts with the tapenade, dividing it evenly among each chicken breast. Press the chicken together, tight. (Repeat with the other chicken breast.) Rub the seasoning/herb mixture over the stuffed chicken breasts.
  5. Preheat the remaining 1 Tablespoon olive oil in a large skillet on medium heat. Add the cherry tomatoes and cook about 1-2 minutes.
  6. Add the chicken and continue cooking until completely done (about 7-10 minutes on each side, depending on the thickness of your chicken breast.)
  7. Remove the chicken from the skillet. Top with mozzarella cheese and sauteed tomatoes and serve.
Recipe by:

Dietitian Brittany