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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.
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Ingredients
Directions
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Preheat the oven to 200 ° C. Grease the oven dish with oil.
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Cut open the chicken fillet lengthwise and brush with half of the tapenade. Close and place in the baking dish.
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Brush with the rest of the tapenade. Cut the mozzarella into slices and fill the chicken with it.
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Sprinkle with thyme leaves and pepper. Bake in the oven in about 20 minutes until golden brown and done.
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Meanwhile, cook the spaghetti al dente according to the instructions on the package. Heat the pasta sauce.
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Cut the tomatoes into pieces. Spread the corn salad and tomatoes over a bowl. Divide the dressing over it.
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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.
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Nutrition
625Calories
Sodium0% DV1.885mg
Fat37% DV24g
Protein72% DV36g
Carbs22% DV65g
Fiber52% DV13g
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