- 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
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.