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
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
How to Make It
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.
You obviously have to like olives to like this dish, but even my "black-olives-only-please" husband LOVED this recipe and requested it make frequent occurrences. For the Castelvetrano I used another Sicilian olive, Nocellara, because I simply could not find the other. Served with sauteed brussels sprouts and a side salad with herb marinated mozzarella cheese and roasted red bell peppers.
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