I created this recipe for my husband, who absolutely loves olives. I usually make a larger batch of the olive tapenade and serve it with bread or crackers as a snack or appetizer.
Ingredients
4 oil-packed sun-dried tomatoes
4 pitted greek olives
4 pitted spanish olives
4 pitted ripe olives
1/4 cup roasted sweet red peppers, drained
4 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons balsamic vinegar
4 boneless skinless chicken breast halves (6 ounces each)
grated parmesan cheese
Directions
Place the first 8 ingredients in a food processor; pulse until tomatoes and olives are coarsely chopped. Cut a pocket horizontally in the thickest part of each chicken breast. Fill with olive mixture; secure with toothpicks.
Grill chicken, covered, on a lightly oiled grill rack over medium heat or broil 4 in. from heat 8-10 minutes on each side or until a thermometer inserted in stuffing reads 165°. Sprinkle with cheese. Discard toothpicks before serving.