My original plan was to make these on polenta cakes, but I didn't want them to get soggy or mushy as they sat, so instead I bought bagel chips. Everyone loved this tapenade and made me promise I'd put it on the blog!
Chicken, Artichoke and Roasted Red Pepper Tapenade
(served with bagel chips)
3 chicken breasts, poached in stock and shredded
1 can of artichoke hearts in water
2 roasted red bell peppers
Garlic Salt and Pepper
½ tsp. dried oregano
1 c. parmesan cheese
In a food processor, pulse artichokes and peppers with garlic salt, pepper, and half of parmesan cheese until it reaches a tapenade like consistency. Mix in a bowl with chicken.
Pour into a casserole dish, top with remaining parmesan, and bake for 45 minutes at 350 degrees.