Tapenade-Stuffed Chicken Breasts Recipe
"I created this recipe for my husband, who absolutely loves olives. I usually make a larger batch of the olive tapenade and serve it with bread or crackers as a snack or appetizer. —Jessica Levinson, Nyack, New York..."
INGREDIENTS
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4 oil-packed sun-dried tomatoes
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4 pitted Greek olives
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4 pitted Spanish olives
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4 pitted ripe olives
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1/4 cup roasted sweet red peppers, drained
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4 garlic cloves, minced
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1 tablespoon olive oil
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2 teaspoons balsamic vinegar
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4 boneless skinless chicken breast halves (6 ounces each)
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Grated Parmesan cheese
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