Chicken Roulades with Sun-Dried Tomato and Olive Tapenade

Chicken Roulades with Sun-Dried Tomato and Olive Tapenade are a flavorful way to prepare boneless chicken; filled, rolled and sliced.
Chicken Roulades with Sun-Dried Tomato and Olive Tapenade

Chicken Roulades with Sun-Dried Tomato and Olive Tapenade

by Sue Lau | Palatable Pastime

Occasionally I play “tag games” with other foodies and recipe developers online at various websites where we agree to make and review each other’s recipe for fun. One such recipe I tagged was at Recipezazz. Béa Pecoskie, aka QueenBea (her nick) had posted Black Olive and Sun-Dried Tomato Tapenade there. I quite enjoyed that one. After making it once, I made it with changes to my own personal taste, but for the most part, it is about the same.

Essentially, you flatten the chicken into a scallopini, then fill it with tapenade and cheese. Then the idea is to encase the filling as best as possible and secure it with twine so it doesn’t come undone during the cooking process. After it rests, remove the twine and you can easily slice the chicken into attractive medallions that showcase the filling.

It’s great for dinner parties. I list it as advanced only because it can be slightly annoying to roll and tie the chicken, but believe me the results are worth it. So don’t be intimidated by the appearance! You’ll be glad you gave this one a try.


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Chicken Roulades with Sun-Dried Tomato and Olive Tapenade

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Total Time 40 minutes
Course Main Course
Servings 3



  • 2 boneless chicken breasts (flattened)
  • twine
  • salt and black pepper to taste
  • 1/4 cup Parmesan cheese
  • olive oil


  • 1/2 cup pitted kalamata olives
  • 2 tablespoons chopped sun-dried tomatoes in oil
  • 1 tablespoon oil from jar of sun-dried tomatoes
  • 1 teaspoon chopped garlic
  • 2 teaspoons small capers
  • 1/4 teaspoon anchovy paste


  • Preheat oven to 450ºF.
  • Pulse ingredients for tapenade in a small food processor until finely chopped but not a smooth paste.
  • Flatten chicken with a mallet between sheets of plastic or waxed paper until very thin, and spread with tapenade and parmesan cheese.
  • Roll up chicken breast and secure with twine, then season with salt and black pepper.
  • Brown on all sides in an oven-safe skillet in a small amount of olive oil.
  • Finish in a 400ºF. oven until the internal temp is 160ºF. (about 15 minutes).
  • Allow chicken to rest for ten minutes, then remove twine and slice into roulades.


From the kitchen of
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Chicken Roulades with Sun-Dried Tomato and Olive Tapenade

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6 responses

  1. This looks absolutely wonderful to me! I love kalamata olive tapenade. Is there an oven safe twine you buy to hold it together. I’ve never seen this. Thanks for this wonderful recipe!

  2. Delicious chicken and tapenade. So easy to make and the results are amazing. Enjoyed this dish with some baked zucchini coated in panko/parmesan crumbs.

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