Stuffed Chicken with Sun Dried Tomato, Basil & Black Olive Tapenade

Ingredients

• 3boneless, skinless chicken breasts
• 75 g (½ cup)sun-dried tomatoes, diced
• 8 g (2 tablespoons)fresh Italian parsley, chopped
• 10 ml (2 teaspoons)extra-virgin olive oil
• 120 g (½ cup)sun-dried tomato, basil and black olive tapenade
• to tastesalt and pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 193°C (380°F).

2. 2

   Cut chicken pockets

   Set the chicken breasts on a cutting board and use a small, sharp knife to cut a pocket into the middle of each one. Season the inside of each pocket with a little salt and pepper.

3. 3

   Prepare the filling

   Mix the chopped parsley and diced sun-dried tomatoes in a bowl, then spoon the mixture into the pockets in the chicken.

4. 4

   Top the chicken

   Arrange the three chicken breasts in a baking dish and season them with salt and pepper. Spoon some of the tapenade over the top of each breast.

5. 5

   Bake until cooked

   Bake for about 35–40 minutes, until the internal temperature is around 74°C (165°F).

What is stuffed chicken?

Stuffed chicken is made by cutting a pocket into a breast and filling it before cooking. This version pairs sun-dried tomatoes and parsley inside with a tomato, basil and black olive tapenade on top.

The combination draws on familiar Mediterranean-style ingredients, though the recipe is described as international. It works because the filling and topping bring concentrated, savoury flavours to mild chicken without requiring a long list of ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 43g protein, 12g carbs, 19g fat.

The chicken supplies most of the protein, while the sun-dried tomatoes contribute carbohydrates and the tapenade and olive oil provide much of the fat. Serve a breast with plenty of vegetables, adding a modest portion of potatoes or another starch if you want a more filling plate.

Choosing the ingredients

Chicken breasts: Choose pieces of similar size so they cook at a similar rate. The recipe calls for boneless, skinless breasts, which are easy to pocket and bake.

Sun-dried tomatoes: Dice them finely enough to fit into the pockets. If they are packed in oil, drain them first so the filling is not overly oily.

Tapenade: The specified sun-dried tomato, basil and black olive tapenade provides the finishing layer. The recipe also lists olive oil, but does not give a separate point at which to add it.

Making the pockets

Knife work: Use a small, sharp knife and make a slit into the middle of each breast, keeping the cut from going all the way through. A closed pocket helps keep the filling inside while the chicken bakes.

Filling: Spoon in a modest amount of the tomato and parsley mixture rather than packing the pocket tightly. This makes it easier to close the cut and helps the filling heat through.

Judging doneness

Temperature: Check the thickest part of the chicken with a food thermometer, avoiding the filling if possible. The recipe’s target is 74°C (165°F).

Timing: The stated baking time is about 35–40 minutes, but breast size and oven behaviour can affect how long it takes. Use the temperature as the key check rather than relying on the clock alone.

Keeping the chicken moist

Even pieces: Breasts of similar thickness tend to finish together. If one is noticeably larger, check it and the smaller pieces separately as they approach the end of the baking time.

Avoid overbaking: Chicken can become dry if left in the oven well beyond the point it is cooked through. Resting it briefly after baking also gives the juices a chance to settle.

Serving the dish

Fresh sides: Serve with a green salad or steamed green vegetables to add freshness alongside the rich tapenade. The recipe does not specify a side dish, so choose one that suits the meal.

For a more substantial plate, add potatoes, rice or crusty bread. These are useful for soaking up any savoury juices from the baking dish.

Recipe notes & tips

• Use a small, sharp knife to make a controlled pocket in each breast.
• Dice the sun-dried tomatoes finely so they fit neatly inside the chicken.
• Season the inside of the pockets as well as the outside of the breasts.
• Keep the chicken breasts in a single layer in the baking dish.
• Check the thickest part of each breast with a thermometer near the end of the baking time.

Variations

• Add garlic: Mix a little finely chopped garlic into the tomato and parsley filling.
• Use fresh basil: Replace some or all of the parsley with chopped basil for a stronger basil note.
• Add cheese: Tuck a small amount of crumbled feta into the pocket with the tomato mixture.
• Use a different tapenade: Try an olive tapenade if the specified tomato and basil version is unavailable.
• Serve with greens: Pair the chicken with green beans or a leafy salad for a fresh contrast.

Common mistakes to avoid

• Cutting through the breast: Leave one side intact so the filling stays in the pocket.
• Overfilling: Use a modest amount of the tomato mixture so the pocket can hold it.
• Uneven chicken sizes: Check each breast individually because smaller pieces may cook sooner.
• Relying only on the timer: Check for an internal temperature of around 74°C (165°F).
• Adding too much salt: Taste the tapenade first, as it may already be salty.

How to store

Refrigerate leftovers promptly in a covered container and eat within 3–4 days. Reheat until hot throughout, taking care not to leave the chicken in the oven or microwave longer than needed.

Frequently asked questions