Baked chicken with tapenade and mozzarella

Sat, Aug 9, 2014, 01:00

  • Serves: 4
  • Cooking Time: 60 mins
  • Course: Main Course
  • Cuisine: Italian


  • 4 chicken supremes, skin on
  • 2 bags baby spinach (about 400g)
  • Big knob butter
  • 2 cloves garlic, crushed
  • 1 ball buffalo mozzarella
  • 4 tbsp olive tapenade
  • Chives to garnish


Preheat an oven to 180 degrees/gas 4.

Place the chicken breasts flat side down on a board and make a slit along the length of each one to create a pocket for the stuffing.

Saute the spinach over a medium heat in the butter and garlic. When the spinach has wilted – about five minutes – leave the mixture to cool before squeezing out the excess juices.

Stuff the pockets of each chicken breast with a generous handful of spinach and a slice or two of mozzarella – it doesn’t matter if it oozes out; that’s the plan. Bake for 30-40 minutes until the skin is crispy, continually basting with the juices to keep it moist. Serve with a simple tomato salad.