Sautéed Chicken with Olive Tapenade

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Sauteed Chicken with Olive Tapenade cooks up fast with a simple seasoning of salt and pepper. A tapenade of Castelvetrano and kalamata olives adds savory flavor to this chicken dish.
Serves 4


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1 garlic clove, crushed
1/3 cup pittted Castelvetrano (or other fruity) ­olives
3 tablespoons pitted kalamata olives
1 teaspoon drained capers
1 1/2 tablespoons extra-virgin olive oil
3/4 teaspoon grated lemon rind
1/8 teaspoon crushed red pepper
Cooking spray
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt


Place garlic clove in a mini food ­processor; process until finely chopped. Add Castelvetrano ­olives, kalamata olives, and capers. Pulse 10 times or until very finely chopped. With processor on, add olive oil, lemon rind, and crushed red pepper to mixture through food chute; process until combined. Heat a large skillet over medium-high heat. Coat pan lightly with cooking spray. Sprinkle both sides of chicken evenly with freshly ground black pepper and kosher salt. Add chicken to pan; sauté 6 minutes on each side or until done. Serve with tapenade.

Created date

December 2011

Nutritional Information

Calories 242
Fat 11.5 g
Satfat 1.5 g
Sodium 581 mg