Off for a week of Sunshine, warm weather, rest, relaxation, time with my husband,no kids

....and of course my CrossFit Cert!  I'm signing off for the next 8-10 days, but Meredith has mentioned she will try to post while I'm gone.  So look forward to her new posts, I love it when she writes, she has such a gift and much knowledge to share with us all.  Thank you Meredith!

Artichoke and Sun Dried Tomato Stuffed Chicken

3 TBSP Olive Oil, divided
1/2 cup chopped red onion

1 cup Gertie's Artichoke Tapenade
3/4 cup chopped sun dried tomatoes, 
(I buy mine in bulk at the Co-Op and they store forever in the cupboard). I used the ones not packed in oil but feel free to substitute the ones in oil.  Just be sure if you do, to leave out the step of soaking them in olive oil and just add the basil to it instead.
* I made this again using sun dried tomatoes packed in olive oil and it turned out great.
1/2 tsp salt
1/2 tsp pepper
2 TBSP chopped garlic
4 organic free range boneless skinless chicken breast
 1/2 cup white wine or chicken stock

Artichoke Tapenade, garlic and sun dried tomatoes

First take your sun dried tomatoes and soak them in 1 1/2 TBSP olive oil and 1 1/2 tsp dried sweet basil.  Allow that to rehydrate while you saute the onion and garlic in 1 TBSP olive oil over medium heat.  In a medium-large skillet add the olive oil and heat over med-high heat, add the onions and garlic and saute for a few minutes (about 3 minutes).  Then add the Artichoke Tapenade, sun dried tomatoes, salt, pepper and  saute the mixture for about 5 minutes stirring continually.

Remove from heat and let it cool slightly while you work on the chicken breasts.  You will need to take each chicken breast and pound with a meat mallet or other similar implement until the breasts are about 1/4 in thick.  Then one at a time place filling on one end of the breast and roll up tucking in ends when possible to hold the filling in. You may secure the chicken  with toothpicks or twine.  Repeat until done with all the chicken breasts.  

Chicken in the pan ready to brown.

Using a medium-large skillet heat 2 TBSP  oil over high heat.  Add the chicken breast give them a little shake of salt and pepper, and brown on all sides.  De -glaze your pan with 1/2 cup chicken broth or white wine.  Reduce the heat and simmer covered for about 15 minutes or until the internal temperature reaches 165 degrees on a thermometer.


Remove from pan, plate each piece and drizzle with pan drippings. 

This is a little more time consuming dish and would be great for serving company.