Chicken With Olive Tapenade

This comes from Rachel Ray magazine; it’s deliciousness hinges on the olives you use for the tapenade. I used the spicy olive mix from the Whole Foods olive bar because they are the stuff dreams are made of….

4 boneless, skinless chicken breasts
3/4 cup mixed pitted olives
2 T EVOO plus 2 T for cooking the chicken
1/4 c chopped parsley (which I happened to forget)
1 T minced shallot
1 lemon, zested and juiced (a small lemon)

Mix everything except the chicken in a small bowl. Season the chicken with salt, pepper and any other seasonings that you like. Fry the breasts in the 2 T EVOO for about 4-6 minutes per side, depending upon thickness. Spoon the tapenade over the chicken.

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