Tapenade-stuffed Chicken Breast With Ratatouille

This Tapenade-Stuffed Chicken Breast with Ratatouille recipe is a classic dish from Occitan cuisine, featuring flavorful chicken breast stuffed with tapenade and served with a delicious ratatouille.

Tapenade-stuffed Chicken Breast With Ratatouille

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 cup tapenade
  • 1 eggplant, diced
  • 2 zucchinis, diced
  • 1 onion, chopped
  • 2 bell peppers, diced
  • 4 tomatoes, diced
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut a pocket into each chicken breast and stuff with tapenade.
  3. Season the chicken breasts with salt and pepper.
  4. In a large skillet, heat olive oil over medium heat and cook the chicken breasts until browned, about 5 minutes per side.
  5. Remove the chicken from the skillet and set aside.
  6. In the same skillet, add more olive oil if needed and sauté the onion and garlic until softened.
  7. Add the eggplant, zucchini, bell peppers, and tomatoes to the skillet and cook until tender.
  8. Season the ratatouille with salt and pepper.
  9. Transfer the ratatouille to a baking dish and place the chicken breasts on top.
  10. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through.
  11. Serve the tapenade-stuffed chicken breasts with the ratatouille.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Baking dish Skillet

Tools

Knife Cutting board Oven

Serving suggestions

Serving suggestions: Serve with a side of crusty bread or a fresh green salad.

Tips & tricks

Tip: Make extra tapenade and use it as a spread for sandwiches or as a topping for grilled fish.

Cost

$25