Tapenade Stuffed Chicken

For a not so quick dinner this is a great tasting main course. It’s not complicated and the results are delicious. Serve with glazed carrots and you have a great meal.

Ingredients for Tapenade Stuffed Chicken for 4

Chicken Breast (one per person)
3-4 Tbs Tapenade for each breast* (see recipe below)
Salt & pepper
1 cup chicken stock
1-2 thick tomato slices per breast
Herbs de Provence
3 Tbs butter
1-2 tsp olive oil

Directions for Tapenade Stuffed Chicken

Take the chicken breasts and cut a pocket into each one. Stuff with the tapenade and using one toothpick secure the breast closed. Salt & pepper both sides of the breasts and brown in a pan ( best not to use non-stick as the browned bits won’t form in non stick).

Once browned place the chicken in a baking dish and place the tomatoes on top, sprinkle lightly with good olive oil and herbs de provence. Bake in 350° oven for 30 -40 minutes until done.

Take the pan that the chicken was browned in, turn the heat to high and add the chicken stock and deglaze the pan. Set aside until chicken is done. Just before serving, put the pan back on high heat and reduce the stock by half. Once reduced take off heat and whisk in the butter to form a glossy sauce. Serve sauce on side

* Ingredients for Tapenade

4 oz chopped olives (pimento added an option)
3 Tbs Capers
2 Cloves Garlic
5-6 Tbs Olive Oil (good quality extra virgin).

Place the olives, capers and garlic into the food processor and blend. Slowly add the Olive Oil until a paste forms

http://www.rantsravesandrecipes.com/tapenade

Here are few items to help make your cooking easier
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover
OXO Good Grips Wooden Spoon Set, 3-Piece
Le Creuset Stoneware 1-1/2-Quart 9-Inch Square Baking Dish, Cherry

It’s chicken with a Spanish flair “Ole” , 5 paws and then siesta time!

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Tapenade Stuffed Chicken

2013-11-28 15:50:32

Serves 4

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Prep Time

15 min

Cook Time

1 hr

Total Time

1 hr 15 min

Prep Time

15 min

Cook Time

1 hr

Total Time

1 hr 15 min

Ingredients

Chicken Breast (one per person)
3-4 Tbs Tapenade for each breast* (see recipe below)
Salt & pepper
1 cup chicken stock
1-2 thick tomato slices per breast
Herbs de Provence
3 Tbs butter
1-2 tsp olive oil
Ingredients for Tapenade
4 oz chopped olives (pimento added an option)
3 Tbs Capers
2 Cloves Garlic
5-6 Tbs Olive Oil (good quality extra virgin).

Instructions

Take the chicken breasts and cut a pocket into each one. Stuff with the tapenade and using one toothpick secure the breast closed. Salt & pepper both sides of the breasts and brown in a pan ( best not to use non-stick as the browned bits won’t form in non stick).
Once browned place the chicken in a baking dish and place the tomatoes on top, sprinkle lightly with good olive oil and herbs de provence. Bake in 350° oven for 30 -40 minutes until done.
Take the pan that the chicken was browned in, turn the heat to high and add the chicken stock and deglaze the pan. Set aside until chicken is done. Just before serving, put the pan back on high heat and reduce the stock by half. Once reduced take off heat and whisk in the butter to form a glossy sauce. Serve sauce on side
For the Tapenade: Place the olives, capers and garlic in a food processor and blend, then slowly add the Olive Oil until a paste forms

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

April 18, 2013November 14, 2014

Tapenade

A long week left the cupboards bare and I was in a quandary as to what to make for dinner. So improvisation was the key. I had some chopped olives with pimento, capers, garlic, a new bottle of good olive oil and some chicken breasts, and so chicken stuffed with tapenade came to mind. Although not a “true” tapenade it worked well. The traditional does use black olives and anchovies.

One of my most favorite kitchen utensils is a small food processor that holds only a cup or two of ingredients. I use this for many chores from making mayonnaise to hollandaise and chopping herbs, making small batches of pesto, and in this case making tapenade.

Ingredients for Tapenade

4 oz chopped olives (pimento added an option)
3 Tbs Capers
2 Cloves Garlic
5-6 Tbs Olive Oil (good quality extra virgin).

Place the olives, capers and garlic into the food processor and blend. Slowly add the Olive Oil until a paste forms.

Uses for Tapenade

Tapenade makes a great hors d’oeuvre on crackers or toast wedges. It goes great with beef or fish or poultry as an accompaniment or as a stuffing . If you are stuffing raw product with tapenade it is best that you take a small amount in a separate bowl to spoon into the item you are stuffing, by doing this you won’t cross contaminate the tapenade.

Need a hand in the kitchen here’s a few ideas
Cuisinart DLC-1BCH Mini-Prep Processor, Black Chrome
2 Pcs Bormioli Rocco 8 Ounce Olive Oil / Vinegar Carafe Cruet Bottle – With Cork Closure

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

April 5, 2013November 28, 2013

Apple Butter – Homemade and Delicious

Apple Butter

I save making Apple Butter or pickling for those days when lots of liquid sunshine is coming down. Yesterday was one of those days. I had some apples already and so I thought why not!

Since I was going to be making just a small batch, I am not going to bother with the complete canning process, as these will be refrigerated right away, so they just needed to be sterilized at the outset. For me it’s a two step process I like to make an applesauce first and then slow cook it to condense it. I cook the whole apple, as the apple pomace is high in pectin which helps the butter to thicken and the skins have lots of flavor. Since I use a kitchenaid mixer with the fruit and vegetable strainer the second part of the process is fairly easy. If your going to be doing this by hand in a chinoise or food mill you might want to peel and core the apples first.

Ingredients for Apple Butter

Apples (about 4 pounds) for this recipe I used a combination of Granny Smiths and Braeburns
1 Tbs cinnamon
2 or 3 whole cloves
¼ Tsp allspice
Brown sugar or apple cider depending on taste after first cooking.

Apple Butter Cooking Procedure

In a large pot big enough to comfortably hold all the apples put about one inch of water on the bottom and add the cinnamon, clove and all spice, put in all the quartered apples cover and bring to a boil. Cook for about 10 – 20 minutes until apples are soft.

Process the apples through the strainer.

Straining cooked Apples — *Straining Cooked Apples*

Once you have strained all the apples, put the sauce in a slow cooker with the lid slightly ajar on low and cook for 8 – 24 hours depending on how hot your cooker gets. Take the pot with the spices and water from cooking the apples and strain into a pitcher and refrigerate, if you feel later you need more spice you can add a little of this juice to brighten the butter. At this point before cooking taste. If the sauce isn’t sweet enough add a little brown sugar and if you feel it’s too sweet add a little cider vinegar. If you want a really smooth butter use an immersion blender to smooth before cooking down.

Cook until sauce is reduced by about half and is fairly thick. Following proper canning procedures spoon into sterilized jars seal and let cool on counter before putting into the refrigerator or freezer.

Here’s a few items to help make this recipe easier.
KitchenAid KP26M1XNP Professional 600 Series 6-Quart Stand Mixer, Nickel Pearl
KitchenAid FVSFGA Fruit/Vegetable Strainer and Food Grinder for Stand Mixers
Ball® Regular Mouth Pint Jars with Lids and Bands- Set of 12 (by Jarden Home Brands)
Cuisinart CSB-76BC SmartStick 200-Watt Immersion Hand Blender, Brushed Chrome

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

apple Butter

2013-11-09 16:40:44

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Save Recipe

Ingredients

Apples (about 4 pounds) for this recipe I used a combination of Granny Smiths and Braeburns
1 Tbs cinnamon
2 or 3 whole cloves
¼ Tsp allspice
Brown sugar or apple cider depending on taste after first cooking.

Instructions

Apple Butter Cooking Procedure
In a large pot big enough to comfortably hold all the apples put about one inch of water on the bottom and add the cinnamon, clove and all spice, put in all the quartered apples cover and bring to a boil. Cook for about 10 - 20 minutes until apples are soft.
Process the apples through the strainer.
Once you have strained all the apples, put the sauce in a slow cooker with the lid slightly ajar on low and cook for 8 - 24 hours depending on how hot your cooker gets. Take the pot with the spices and water from cooking the apples and strain into a pitcher and refrigerate, if you feel later you need more spice you can add a little of this juice to brighten the butter. At this point before cooking taste. If the sauce isn't sweet enough add a little brown sugar and if you feel it's too sweet add a little cider vinegar. If you want a really smooth butter use an immersion blender to smooth before cooking down.
Cook until sauce is reduced by about half and is fairly thick. Following proper canning procedures spoon into sterilized jars seal and let cool on counter before putting into the refrigerator or freezer.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/