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Chicken with tapenade

Recipe from: 4/22/2004 12:00:00 AM

Ingredients 5
Servings 4
Time 15 minutes


  • 60
    black olive tapenade
  • 40
    pitted green olives, chopped
  • 4
    chicken breasts, skinned
  • olive oil
  • 50
    ricotta cheese


20 to 30 minutes
Mix the cheese, tapenade and olives.
Make three incisions in each chicken breast and fill with the olive mixture.
Arrange the breasts in an ovenproof dish, drizzle with olive oil and bake at 180 °C for 20 to 30 minutes or until done.
Serve with a salad and bread.

Read more on: poultry  |  bake

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