Chicken breast stuffed with tomato & black olives

Chicken breast stuffed with tomato & black olives with thyme roasted sweet potato 

 Part of the reason I got involved in writing for MC&L was to teach people how to cook, so this week I’m going to do one of those easy-peasy recipes where you don’t need to weigh anything.

I truly believe not measuring things makes us more confident in the kitchen, and the more confident we are at things the more we enjoy it, and I want you to LOVE clean cooking and eating and all the benefits it brings.

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Thyme Roasted Sweet Potato

  1. Preheat oven to 190c
  2. Peal and dice a sweet potato into even sized cubes about 2cm-ish.
  3. Place cubes in a bowl, add 1 teaspoon of olive oil per portion, a pinch of salt and a good sprinkling of thyme (I used dried).  Coat the cubes evenly and place in the oven for about 30-40 mins at 190c. 

I roasted mine in the dish I put the oil in; however, you can use a baking tray.  Be mindful that sweet potato can stick so after about 15 mins turn them.

Stuffed Chicken Breast

Filling

  • Tomato
  • Chopped black olives
  • Finley chopped basil (I used fresh, you can use frozen or dried)

Take your tomato and slice it into rounds, save the two best slices to top each chicken breast, the rest just chop and add to a small bowl with the olives, basil and some black pepper. I used about 1 tomato and 2-3 olives per breast.

Take your chicken breast and lay it flat then press down with one hand to keep it steady, then with a sharp knife make an insertion so that the breast has a pocket.

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Place your chicken on a piece of tin foil that is big enough to create the parcel we’re going to cook it in.

Open the fold in the chicken and stuff the pocket with the tomato and olive mix. Then fold over the top of the chicken and add the two slices of tomato on the top. 

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Fold over the foil to seal, remembering that you’ll need to open it again before the end of cooking, so avoid scrunching it closed.    

I pop the foil parcel straight on to the oven shelf and cooked for about 30-40 mins, depending how big your chicken breast is. 10-15 mins before cooking is done, open up the foil and let the tomatoes brown.

 Once cooked, allow the chicken to sit in the foil to rest for a few mins before serving.  You can add a few basil leaves on the top to give it a splash of colour

Both potato and chicken should be ready about the same time, but if not the potato can wait, it just gets softer and sweeter.

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Variations & Tips

  1. If I’m making more than two of these I often place the breasts in an oven proof dish and cover with foil; it's easier.
  2. I find putting the chicken on a baking try can make the chicken dry; better to use a wire tray or oven shelf.  This is because with a wire tray the air circulates around the chicken, as opposed to a metal tray which is constantly transferring heat.
  3. Try stuffing your chicken with onion, garlic, bacon, peppers, mushrooms, or whatever you have in your fridge. This dish is so versatile so experiment!
  4. Avoid using salt in your seasoning of the chicken as it can dry poultry.
  5. If you want to dress the plate try mixing a bit of olive oil and really finely chopped basil in an egg cup then using a teaspoon drip the oil around the plate.
  6. Invest in some dried thyme, it's fab and goes so well with sweet potato and butternut squash, two MC&L favourites.