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21 December 2012,00:49 by
J.Sujatha

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CHICKEN STUFFED WITH OLIVE AND LEMON TAPENADE

Serves :
4

Preparation Time :
10 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Preheat the oven to 180°C / 350°F / Gas Mark 4.
  • Make a horizontal slit along one side of each chicken breast to form a pocket.
  • In a food processor process the olives, capers, lemon rind and olive oil until combined but still retaining some texture. Adjust seasoning with salt and pepper.
  • Divide the olive paste between the chicken pockets and secure with a cocktail stick.
  • Place the chicken in an ovenproof dish, pour over the lemon juice, cover with foil and cook for 20 minutes or until cooked through.

INGREDIENTS

  • 750 grams medium boneless, skinless chicken breasts
  • 90 grams pitted black olives
  • 2 tablespoons capers, drained
  • Grated rind and juice of 1 lemon
  • 2 teaspoons Cooking oil
  • Salt and freshly ground black pepper, to taste

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