Olive Tap Tapenade Stuffed Chicken Breasts

Preheat oven to 375 degrees.
Carefully slice the side of each breast creating a cavity taking care not to cut all the way through the meat. Fill each of the breasts with the Olive Tap Olive Tapenade with a piping bag or plastic bag with a corner cut out. Squeeze until the top of each breast rises slightly. Season the breasts with salt and pepper. In a sauté pan heat the oil over med-high heat, and brown the breasts, skin side down. Turn and lightly brown the other side. Remove to a baking dish and bake for 15-20 minutes.