Avocado Tapenade With Mediterranean Chicken Breast Recipes

MEDITERRANEAN CHICKEN BREAST WITH AVOCADO TAPENADE

Mediterranean Chicken Breast with Avocado Tapenade image

Grilled marinated chicken breasts are served with a tangy tapenade variation that contains avocado, roasted garlic, green olives, and lemon.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 16

Ingredients

4 breast half, bone and skin removed (blank)s boneless, skinless chicken breast halves
1 tablespoon grated lemon peel
5 tablespoons fresh lemon juice, divided
2 tablespoons olive oil
1 clove garlic, finely chopped
½ teaspoon salt
¼ teaspoon ground black pepper
2 cloves garlic, roasted and mashed
½ teaspoon olive oil
½ teaspoon sea salt
¼ teaspoon fresh ground pepper
1 medium tomato, seeded and finely chopped
¼ cup small green olives stuffed with pimientos, thinly sliced
3 tablespoons capers, rinsed
2 tablespoons fresh basil leaves, finely sliced
1 large ripe, firm Hass avocado, halved, pitted, peeled and finely chopped

Steps:

In sealable plastic bag, combine chicken and marinade of lemon peel, 2 tablespoons lemon juice, 2 tablespoons olive oil, garlic, salt and pepper. Seal bag and refrigerate for 30 minutes.
In bowl, whisk together remaining 3 tablespoons lemon juice, roasted garlic, remaining 1/2 teaspoon olive oil, sea salt and fresh ground pepper. Mix in tomato, green olives, capers, basil and avocado. Place plastic wrap on surface of Avocado Tapenade; set aside.
Remove chicken from bag and discard marinade. Grill over medium-hot coals for 4 to 5 minutes per side or to desired degree of doneness.
Serve with Avocado Tapenade.

Nutrition Facts : Calories 340.1 calories, Carbohydrate 10.6 g, Cholesterol 67.2 mg, Fat 22.3 g, Fiber 5.9 g, Protein 26.9 g, SaturatedFat 3.6 g, Sodium 1057.1 mg, Sugar 1.9 g

TAPENADE-STUFFED CHICKEN BREASTS

Tapenade-Stuffed Chicken Breasts image

I created this recipe for my husband, who absolutely loves olives. I usually make a larger batch of the olive tapenade and serve it with bread or crackers as a snack or appetizer. -Jessica Levinson, Nyack, New York

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

4 oil-packed sun-dried tomatoes
4 pitted Greek olives
4 pitted Spanish olives
4 pitted ripe olives
1/4 cup roasted sweet red peppers, drained
4 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons balsamic vinegar
4 boneless skinless chicken breast halves (6 ounces each)
Grated Parmesan cheese

Steps:

Place the first 8 ingredients in a food processor; pulse until tomatoes and olives are coarsely chopped. Cut a pocket horizontally in the thickest part of each chicken breast. Fill with olive mixture; secure with toothpicks., Lightly coat grill rack with cooking oil. Grill chicken, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until a thermometer inserted in stuffing reads 165°. Sprinkle with cheese. Discard toothpicks before serving.

Nutrition Facts : Calories 264 calories, Fat 11g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 367mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

MEDITERRANEAN CHICKEN BREASTS WITH AVOCADO TAPENADE

Mediterranean Chicken Breasts With Avocado Tapenade image

Recipe courtesy of the Chilean Avocado Importers Association. Like you needed to know that. ;o) Prep time doesn't include marinating.

Provided by Sandi From CA

Categories Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

4 boneless skinless chicken breast halves
1 tablespoon grated lemon peel
5 tablespoons fresh lemon juice, divided
2 tablespoons olive oil, divided
1 teaspoon olive oil, divided
1 garlic clove, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 garlic cloves, roasted and mashed
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1 medium tomatoes, seeded and finely chopped
1/4 cup small green pimento stuffed olive, thinly sliced
3 tablespoons capers, rinsed
2 tablespoons fresh basil leaves, finely sliced
1 large Hass avocado, ripe, finely chopped

Steps:

In sealable plastic bag, combine chicken and marinade of lemon peel, 2 tablespoons lemon juice, 2 tablespoons olive oil, garlic, salt and pepper. Seal bag and refrigerate for 30 minutes.
In bowl, whisk together remaining 3 tablespoons lemon juice, roasted garlic, remaining 1/2 teaspoons olive oil, sea salt and fresh ground pepper. Mix in tomato, green olives, capers, basil and avocado; set aside.
Remove chicken from bag and discard marinade. Grill over medium-hot coals for 4 to 5 minutes per side or to desired degree of doneness.
Serve with Avocado Tapenade.

Nutrition Facts : Calories 277.1, Fat 16.4, SaturatedFat 2.5, Cholesterol 75.5, Sodium 914.6, Carbohydrate 6.9, Fiber 3.2, Sugar 1.5, Protein 26.4

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