Stuffed Chicken breast with Tapenade
Ingredients:
- 6oz Sun-dried tomato Olive Harvest
- 1 chicken breast (2 pieces)
- 2 oz cream cheese
- basil leaves
Directions:
Mix the cream cheese with the tapenade in a bowl, slice each of the halves of chicken creast to create a pocket,
then insert the tapenade mixture. Rub the outside with a little bit of salt and olive oil, then bake or pan fry until
done. When serving add some grated parmasan cheese on top and place a sprig of basil on top. Serve with wild rice
or steamed vegetables.
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