This recipe is from the company 'Tulocay's, made in Napa Valley.'
Pound boneless breasts of chicken, sear both sides, then stuff with our Green Olive & Roasted Tomato Tapenade, add a little feta or goat cheese, roll and tie with butcher's string, then finish off in the oven.
To serve, make a bed of angel hair pasta, lightly tossed with olive oil, on a plate, slice the chicken breast into 5 slices and fan out on top of pasta. Top with shredded parmesan or romano and sea salt. Or just toss the tapenade with the pasta and forget stuffing the chicken.
