Saturday, December 7, 2013

Olive Tapenade-Stuffed Chicken (AIP)


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Olive Tapenade-Stuffed Chicken
2-3 chicken breasts
1 cup olive tapenade, aproximately ⅓ cup per breast (see recipe below)
1-2 tbsp duck fat or FOC
Sea salt, to taste
Black pepper, to taste (omit for AIP)
1½ cups balsamic vinegar

Preheat the oven to 325°F. Carefully cut a narrow opening in the short, chunky side of the breast. Being careful not to create any holes, slide the knife deep down through the middle of the breast to create a pouch. Stuff the chicken breast with the olive tapenade. Pack it as tightly as possible without tearing the pouch open. In a large cast iron skillet (or your favorite skillet), heat the duck fat on medium heat. Season the chicken breasts with salt and pepper. Sear both sides of the chicken breasts for approximately 2-3 minutes each. Transfer the chicken to a small oven-safe dish and place the dish into the oven for 15-20 minutes until a meat thermometer reads 160°F. While the chicken is cooking, reduce heat to medium low and add balsamic vinegar to pan, scraping up the brown bits. Slowly cook the balsamic vinegar until it reduces into a thick syrup. Adjust the temperature as needed to avoid burning; this can happen quickly so keep an eye on it and stir often. When the chicken is ready, remove from oven and allow to rest. Once balsamic vinegar thickens to a syrup, remove from heat. Plate your chicken and drizzle with balsamic vinegar. Serve with a blanched and sautéed veggie like asparagus or fresh green beans.

Olive Tapenade
1 14-oz can green olives (or use a mixture of your favorites)
3 cloves fresh garlic
2-3 tbsp olive oil
2 tsp fresh lemon juice
Black pepper, to taste (omit for AIP)

Toss all the ingredients in a food processor or blender and pulse until blended. You want the ingredients finely minced but not pureed. If the mixture needs a little more spreadability, add the extra olive oil and mix well.

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