Tapenade Stuffed Chicken and Caprese Pesto Barley

Use what you have…  the recipe below calls for boneless skin-on chicken breasts.  But if you have boneless skinless chicken breasts or bone-in skin-on chicken breasts in the freezer – use those!  Just alter the cooking times accordingly.  I had an abundance of boneless skinless chicken breasts in the freezer that needed to get used.  Not exactly a culinary favorite (skinless chicken breasts have a tendency to be too dry), but it is what I had. 

Remember, recipes are a road map for food.  Never feel obligated to follow the highway – adventure out and explore the dirt roads and paths.  Add additional seasonings if you wish – make it yours. 

Tapenade Stuffed Chicken

Serves 4

1 cup pitted Kalamata olives, coarsely chopped

2 tablespoons olive oil

2 teaspoons finely chopped garlic

1 tablespoon capers, finely chopped

1 1/2 teaspoons red wine vinegar

1/2 teaspoon crushed red pepper (optional)

4 chicken breasts, boneless with skin

Salt and pepper, to taste

Place the olives, garlic, capers, red wine vinegar and red pepper in food processor. Process until well mixed together. Stop machine and scrape down ingredients. Taste for seasoning.

Preheat oven to 350 degrees. Gently cut a pocket, horizontally in the chicken breast without going all the way through.  Stuff one-fourth of the olive mixture in the pocket. 

Heat the 2 to 3 tablespoons olive oil in a non-stick sauté pan over medium heat. When pan is hot, place the chicken breasts in, skin side down. Sauté until golden brown. Turn them over and cook for no more than 1 minute. Remove to baking dish and season lightly with salt and pepper.

Place chicken breasts on a large baking sheet and bake until the internal temperature reaches 165 degrees, approximately 20 minutes.

Caprese Style Pesto Barley

Serves 4

1/3 cup pesto

3 tablespoons extra-virgin olive oil

1/4 teaspoon pepper

2 1/2 cups cooked and cooled Barley

1 pint halved grape tomatoes

6 ounces fresh mozzarella cheese, cut into small cubes

Salt 

In a large bowl, whisk together pesto, olive oil and pepper. Add barley and fresh mozzarella cheese. 

Stir to combine. Season with salt.