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