Recipe identification: cold chicken slices topped with sundried tomato paste w/ olives?

as the question says... this dish was a cold platter of grilled chicken breast slices, topped with scoops of some red paste that contained sundried tomatoes and olives. i think it's some sort of mediterranean dish, but could not find a recipe for it anywhere. it was absolutely delicious and i would love to find the recipe for it!Recipe identification: cold chicken slices topped with sundried tomato paste w/ olives?
How about this?


Chicken Breast with Shiitake Mushroom and Sundried Tomato Cream Sauce





1 teaspoon garlic


1/2 cup diced onion


1/2 cup sundried tomatoes (let stand in hot water for 10 minutes to soften)


1/2 cup dry white wine


2 cups sliced button mushrooms


1 cup sliced shiitake mushrooms (if dry-let stand in hot water for 20 minutes to soften)


1 teaspoon lemon juice


1/4 teaspoon dried thyme


1 tablespoon minced fresh basil


1 1/2 cups chicken broth


Pinch of black pepper


1 tablespoon soy sauce


2-4 skinless chicken breasts (makes a lot of sauce and mixture)


1 teaspoon corn starch dissolved in 2 tablespoons cold chicken broth


1/2 cup Creamy Mixture





Simmer the garlic, onion, and sundried tomatoes for 2 minutes in the wine, covered.





Add the mushrooms, lemon juice, thyme, basil, chicken broth, pepper, soy sauce, and chicken breasts. Bring to a boil and cook for 7 minutes on medium heat, covered. Turn the chicken breasts over and cook for 7 minutes more. Remove the chicken breasts and thicken the sauce with the cornstarch mixture.





Add the creamy mixture and bring to a boil then lower the heat immediately. Do not allow the sauce to continue to boil once the creamy mixture has been added.





Creamy Mixture





5 oz. evaporated skim milk


1/4 nonfat cream cheese


1 cup nonfat sour cream





Combine all ingredients in a food processor until creamy.Recipe identification: cold chicken slices topped with sundried tomato paste w/ olives?
The appetizer was probably a crostini or brushetta.


Yes they are very good.


I would use the recipe here for TAPENADE and place some of that on your turkey,then place this on a slice of grilled French bread.Sprinkle the top with crumbled goat cheese or your favorite cheese.Sprinkle with fresh garlic and olive oil or balasmic vinegar....


Fresh basil may also be added...








goat cheese and olive-sundried tomato Crostini














IHERBED GOAT CHEESE SPREAD


1 eight-ounce package cream cheese, room temperature


1 eleven-ounce package goat cheese, room temperature


3/4 teaspoon coarse salt


1/4 teaspoon freshly ground pepper


4 teaspoons freshly squeezed lemon juice


3 tablespoons chopped fresh flat-leaf parsley


1 tablespoon chopped fresh tarragon


1 tablespoon chopped fresh dill


1 tablespoon snipped fresh chives





SUNDRIED TOMATO AND OLIVE TAPENADE


3/4 cup pitted kalamata olives


3/4 cup drained, oil packed sun dried tomatoes (drained)


1/8 to 1/4 cup rinsed capers (optional)


3/4 tsp dried oregano PreparationHERBED GOAT CHEESE SPREAD


In the bowl of a food processor, process cream cheese and goat cheese together until creamy and well combined. Add salt, pepper, lemon juice, parsley, tarragon, dill, and chives; pulse until thoroughly combined, scraping down the sides of the bowl as needed.





Transfer spread to a Ziplock bag for quick and easy assembly.





Spread will keep, refrigerated, up to 3 days.





SUNDRIED TOMATO AND OLIVE TAPENADE


Using food processor, using on/off turns, finely chop olives and tomatoes (but don't puree). Add olive oil, capers and oregano. Blend to coarse puree. Cover and refrigerate up to 3 days. Bring to room temp before serving. Skim extra oil before serving if there is a ton extra.





Transfer spread to a Ziplock bag for quick and easy assembly.





TOAST BAGUETTE AND ASSEMBLE


Take goat cheese mixture out of the fridge and let it warm to room temperature (optional).





Preheat oven to 350. Slice baguette into 1/2 inch slices and place on baking sheet. Brush the side up lightly with additional olive oil. Bake until golden 7-10 minutes.





To make spreading easy, I keep both in Ziploc baggies and then just snip a little corner off the bottom to use like a pastry bag. Then you can just whip them out.





Spread room temp goat cheese on toasts and top with room temp tapenade.





You really don't want to toast these way ahead of time, best if made at the party.





Enjoy!