One pot wonder meals, they seem to be the modern day once loved, now loathed casserole. The idea for one pot wonder meals is simple, cook your entire meal using only one pot! For kitchens without dishwashers, like my own, one pot wonders mean quick and easy clean up! If you look on the internet for one pot meals you will find an endless supply of options. So here is my favorite of one pot (or in this case oven dish) wonder I have made to date!
The recipe originated from Frame by Frame Quick and Easy
The recipe tagged was for Baked Tapenade Chicken.
Tapenade is an olive paste. You can buy jars of it but I decided to make my own. I placed olives, garlic, lemon juice, olive oil and parsley in my food processor.
I processed until smooth.
Then I took a chicken breast and cut 3 deep gashes into it, making sure not to cut through.
I stuffed the gashes with the tapenade.
Then I placed thin slices of pancetta on the tapenade.
I repeated this process for 3 additional chicken breasts and then placed all the breasts in a baking dish. I sprinkled the chicken with minced garlic and halved cherry tomatoes. Then I poured white wine and olive oil on top.
The dish went into the oven for 25 minutes, then was removed and covered with foil to rest for 5 minutes.
As the chicken rested I took slices of ciabatta bread brushed with olive oil in the broiler for a few minutes.
I placed a chicken breast on a plate, spooned some of the pan juices from the dish onto the chicken and served with a couple of slices of the ciabatta toast.
The Verdict: The chicken was cooked perfectly and dare I say moist (I know that word is loathed by many as much as I loathe the word casserole). The flavor of the olives, pancetta and wine all worked in harmony. This is an easy and simple dinner which is perfect for busy weeknights. I have made several great, easy weeknight recipes from this cookbook so if you are looking for weeknight dinner cookbook this one is one I highly recommended.
- 4 boneless skinless chicken breasts
- 4 TB green olive tapenade, store bought or homemade
- 8 thin slices of pancetta
- 1 clove garlic, minced
- Salt and pepper
- 4 oz cherry tomatoes, halved
- ½ cup white wine
- 2 TB olive oil, divided
- 8 slices of ciabatta bread
- Preheat oven to 425 F. Take a chicken breast and cut 3 deep diagonal gashes into it, making sure not to cut completely through the chicken. Take 1 TB of the tapenade and stuff into the gashes and spread on the top of the chicken. Lay 2 pieces of pancetta on the tapenade. Repeat with the remaining 3 chicken breasts and place them all in an oven safe dish.
- Sprinkle the chicken with garlic, tomatoes and season with salt and pepper. Pour the wine and 1 TB of the olive oil over the chicken. Place in the oven for 25 minutes.
- Meanwhile brush the ciabatta bread with the remaining oil. When chicken is removed from the oven cover the baking dish with foil. Turn the oven to broil and place bread in the oven for 3 minutes.
- To serve place a piece of chicken chicken on a place with some of the pan juices. Serve with 2 slices of ciabatta toast.
- Serves 4. Step one can be done the day before, cover with plastic wrap and refrigerate.
- 1 ¼ cups pitted green olives, rinsed
- 1 TB capers, rinsed
- 1 clove of garlic, roughly chopped
- 1 tsp lemon juice
- ¼ cup olive oil
- 1 TB parsley, roughly chopped
- Place all the ingredients in a food processor and process until combined into a rough paste.
- Makes about ¾ cup. Store covered in the refrigerator. Eat with crackers or in a sandwich.