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Tapenade Chicken

Tapenade Chicken

by 7 people

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Makes: 4 servings

  • 3/4 cup chopped pitted green olives
  • 1/3 cup plus 2 tsp. EVOO
  • 1/4 cup chopped parsley
  • 3 tablespoons minced shallots
  • 1 lemon, zested and juiced
  • 4 6 ounces boneless, skinless chicken breasts
  1. In bowl, mix olives, 1/3 cup EVOO, parsley, shallots, lemon zest and lemon juice; season. Brush chicken with 2 tsp. EVOO; season. In grill pan, cook over medium-high, 4 to 6 minutes per side. Transfer to platter and top with tapenade.