I got to say when I was looking around my kitchen for things I could make for dinner I was at a loss. I haven’t done the groceries yet this week so all I had was a bunch of canned and pickled items and a defrosted package of chicken.
This is what I put on my counter… Green Olives, Roasted Red Peppers, Sundried Tomatoes, Olive Oil, Garlic, Shallots, Rosemary, Balsamic Vinegar and Chicken.
I then decided to make my own take on Tapenade and wrap it up with chicken.
For the Tapenade”esque” filling:
I chopped up 40 medium olives, 3 roasted peppers, 4 tablespoons of sundried tomatoes and 2 cloves of garlic very finely.
Then in a pan, I heated up 2 tablespoons of Olive Oil. Once ready I threw in 1 small shallots (finely chopped) and let it brown followed by the olive mix and sauteed everything for a few minutes to let the flavors combine. Set aside so it can cool.
For the Chicken:
On a large cutting board I filleted my chicken breasts into thin pieces and then took out some emotion with the meat tenderizer to make them even thinner.
I then seasoned my chicken with some white pepper and cayenne and preheat the oven to 425F.
Once my chicken was ready I spread the olive mix over the slices and rolled them up using toothpicks to keep the rolls tight.
I placed my rolls on a baking sheet lined with parchment and brushed a bit of olive oil over them followed by a sprinkling of almond flour.
I then baked them for 25 mins.
For the Sauce on Top:
I simply reduced 1 cup of Balsamic Vinegar on medium heat, chopped up some fresh rosemary and threw it in.
Then once the chicken was ready to be put on the plates I drizzled it with the reduction.
All I can say is what turned out was absolutely delicious!