I have been making this recipe since I first saw it in Real Simple magazine over 5 years ago! It is a staple meal at our house. Sometimes we have the spinach with it, but many times the chicken becomes the main dish with pilaf or brown rice or salad. I don't use store bought olive tapenade though since it is SO easy to through your whole olives into a food processor for a few seconds. Sometimes, also add sun dried tomatoes and artichoke hearts to the olives when I chop them up. This is SUCH AND EASY meal and always come out delicious. People will think you've worked really hard at it. When I made it before our daughter was born I made an extra batch and froze the chicken breasts after I stuffed them. In those crazy first few weeks it was great to have a dish my husband could thaw out and cook with no prep. it is also easy to make a big batch if you have company comping over since you can do the browning a head and then bake them all together.
I made this tonight with turkey breasts, instead. I did not have salsa, so made extra feta/tapenade and folded it in to the wilted spinach at the end. I enjoyed the spinach very much, and would probably double the batch to two bags next time. yum!
DELICIOUS! This recipe caught my eye and I finally made it last night! It was so good and not difficult. You can prepare in advance up to step 4, just cover the sauteed breasts lightly w/ foil. I added the capers w/ their liquid to the salsa and then heated the spinach. It made a very nice presentation on the plate so will definitely serve at a dinner party!
This came out great, the only difference I made was to beat the breasts thin rather than butterfly them, All I had was several different sizes of breast and they would not have cooked evenly unless beaten to a uniform thickness.
LOVE this recipe! I am a huge fan of olives and Greek food to begin with. I actually made my own tapenade for this recipe by chopping up black olives, green olives, and kalmata olives and mixing it with a little bit of olive oil. SUPERB!