Frango recheado com tapenade de tomate seco, manjericão e azeitona-preta

Ingredientes

• 3 boneless, skinless chicken breast
• 1/2 cup sun dried tomatoes, diced
• 2 Tablespoons fresh Italian parsley, chopped
• 2 TeaSpoons Extra Virgin Olive Oil
• 1/2 cup Sun Dried Tomato, Basil & Black Olive Tapenade
• salt & pepper to taste

Modo de preparo

1. 1

   Preheat the oven at 380 degree.

2. 2

   Place chicken breast on the cutting board and make a pocket in the middle of the breast with a sharp small knife. Add small amount of salt & pepper inside the pocket

3. 3

   Mix in a bowl the chopped parsley, the diced sun dried tomatoes and add this mix into the pocket of each breast.

4. 4

   Put the 3 chicken breasts in a baking dish and sprinkle with salt & pepper. Add some of the pesto mixture on top of the chicken breast.

5. 5

   Place the baking dish in the oven for about 35 or 40 minutes. Make sure that the cooked temperature inside is around 165 degree.