This is simply a twist on the sun dried tomato tapenade
stuffed chicken breast recipe I gave earlier.
I made a green olive and lemon tapenade, based on Delia Smith’s tapenade
recipe from the Summer Collection and used that to stuff the chicken breasts.
For two people I used:
2 chicken breasts
4 slices parma ham
2dsp green olive and lemon tapenade
2 or 3 basil leaves
Freshly milled black pepper to taste
For the tapenade :
14oz (400g) green olives, drained and rinsed
3oz (75g) capers, drained and rinsed
2oz (50g) anchovy fillets
2 big cloves of garlic
1tsp Dijon mustard
2tb extra virgin olive oil
Zest of a lemon and the juice of half a lemon
2tb fresh basil
Freshly milled black pepper
To make the tapenade you simply place all the above
ingredients into a food processor and pulse so that you get a coarse
mixture.
(The quantities given
above will give you far more than you need for this recipe, but it is such a
versatile paste that it never goes to waste.
Stir some into cooked linquine, tagliatelle or spaghetti; spread some on
toasted rustic bread, smear some onto a crust as you pass the fridge etc
etc! In theory, this should keep in a
jar in the fridge for up to two weeks, but I find it gets used up well before
that!)
To stuff the chicken, simply butterfly the chicken breasts,
season with pepper and spread each with a dessertspoon of tapenade. Add 1 or 2 torn basil leaves and fold over
the top flap of the breasts. Wrap in the
parma ham and place in a baking dish.
Drizzle them with a little olive oil and give another seasoning of ground
black pepper.
Bake in a hot oven (190oC / 375oF /
Gas Mark 5) for 30 minutes or so, until the chicken is cooked through.
You can serve this with pasta, buttery boiled new potatoes
or over rice. A crisp salad alongside is
always nice too. Ditto some crusty bread
and a bowl of olive oil and balsamic vinegar for dipping!
Gosh this looks good! Can't wait to try this!
ReplyDelete