I created this recipe for my husband, who absolutely loves olives. Make a double batch of the olive tapenade and serve it with crackers as an appetizer.
—JESSICA LEVINSON NYACK, NY
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
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
1. Place the first eight 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.
2. Lightly coat grill rack with cooking oil. Grill chicken, covered, over medium heat or broil 4 in. from heat for 8-10 minutes on each side or until a thermometer inserted in stuffing reads 165°. Sprinkle with cheese. Discard toothpicks before serving.
Per 1 stuffed chicken breast half without cheese: 264 cal., 11g fat (2g sat. fat), 94mg chol., 367mg sod., 5g carb. (1g sugars, 1g fiber), 35g pro.
Diabetic Exchanges: 5 lean meat, 1 fat.