|I apologize for not having a picture of the dish.|
This dish came about one night when I was searching the cupboards for something different to make. I literally made this with whatever I had on hand, so feel free to add or subtract as you wish.
1 pkg boneless, skinless chicken breast
1 bottle Italian salad dressing
1 - 4oz can chopped black olives
1 - 4oz can mushrooms chopped
1/4 cup green olives chopped
3 cloves garlic chopped
1/2 cup sun-dried tomatoes chopped
Gluten free bread crumbs
Salt & pepper to taste
Pound out the chicken to about 1/4 inch thickness and place in a shallow pan. Cover with Italian dressing and allow to marinate for 20-30 minutes. Combine olives, mushrooms, garlic and sun-dried tomatoes in a bowl. Place a few spoonfuls of the tapenade mixture on the chicken and roll up (you may want to place a toothpick through the chicken to hold it together). Season breadcrumbs with salt, pepper, oregano, and garlic powder. I just give the bread crumbs a generous sprinkling of these seasonings. Since the chicken was soaked in dressing you shouldn't need to dip it in egg or milk (I'm allergic to both so I don't use them). Coat with bread crumbs and place in baking dish. Bake at 350 for 30-40 minutes or until chicken is cooked through.
If egg and dairy are ok for you, add a little parmesan cheese to the tapenade and breadcrumb mixture. Either egg or parmesan will help bind the tapenade if you're worried about it being too loose. Chopped artichoke hearts and capers make nice additions to the tapenade as well.