Oven-Roasted Chicken Breasts with Satsuma Tapenade

This is an excellent, light tapenade that I served as an appetizer with pita chips and French mini toasts, garnishing the serving tray with halved satusmas with an olive in the center. I added Courvoisier for extra zip. Everyone raved about it and I will definitely make it again. I haven't made the chicken yet.

Overall the dish was not bad but the tapenade was a bit too salty and could benefit from using less than 1 cup of kalamata olives. The satsuma flavor was not at all detectable- mostly olive/caper flavor. The chicken texture and flavor was superb from the pan searing then high temperature baking method.