Filter
Reset
Sort ByRelevance
Diana Hagewood Smith
Oven chicken with olive tapenade
Stuffed chicken fillet from the oven with tapenade of black olives, mozzarella and thyme with spaghetti and lamb's lettuce.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C. Grease the oven dish with oil.
-
Cut open the chicken fillet lengthwise and brush with half of the tapenade. Close and place in the baking dish.
-
Brush with the rest of the tapenade. Cut the mozzarella into slices and fill the chicken with it.
-
Sprinkle with thyme leaves and pepper. Bake in the oven in about 20 minutes until golden brown and done.
-
Meanwhile, cook the spaghetti al dente according to the instructions on the package. Heat the pasta sauce.
-
Cut the tomatoes into pieces. Spread the corn salad and tomatoes over a bowl. Divide the dressing over it.
-
Drain the spaghetti and mix with the pasta sauce. Scoop on the plates. Divide the chicken fillet into equal portions and add. Serve with the salad.
Blogs that might be interesting
-
15 minMain dishsalmon nuts, butter, dry white wine, fresh dill,salmon with dill
-
30 minMain dishfusilli, fennel bulb, Red onion, mild olive oil, pig shipolata, Red Pesto, creme fraiche, fresh spinach,pasta fennel spinach salad with chipolata
-
45 minAppetizerbeet, olive oil, butter, gorgonzola, steak, watercress, lamb's lettuce, Apple, apple vinegar, White wine vinegar,grilled steak with fruity beet salad
-
25 minMain dishminced meat, butter, silver onion sweet sour, Ketchup, dark brown caster sugar, cut endive, garlic, mashed potatoes,meatballs with sweet and sour sauce
Nutrition
625Calories
Sodium0% DV1.885mg
Fat37% DV24g
Protein72% DV36g
Carbs22% DV65g
Fiber52% DV13g
Loved it