Tapenade Stuffed Chicken Breast


  • 4 Butcher Box.ca air chilled boneless skinless chicken breasts
  • 4 oil packed sundried tomatoes
  • 4 pitted Kalamata olives
  • 4 pitted green olives (with or without pimento)
  • 4 pitted black olives
  • 1/4 cup roasted sweet peppers, drained
  • 4 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • 2 tsp balsamic vinegar
  • grated parmesan cheese (to taste)



Step 1

Place sundried tomatoes, all olives, the roasted red peppers, garlic, olive oil and balsamic vinegar in a food processor, pulse until tomatoes and olives are coarsely chopped.

Step 2

Cut a small horizontal pocket in each breast through the thickest part, fill with 1/4 of the olive tapenade mixture, secure closed with a toothpick.

Step 3

Lightly coat BBQ grill with oil, grill chicken with lid closed over medium heat about 8 - 10 minutes per side, until internal temperature reads 165F.  

Step 4

Remove toothpicks, sprinkle generously with parmesan cheese - serve with salad, risotto or a light pasta.


**Can also be cooked in the oven, 4 inches from broiler (on high heat), for same time and to same temperature.