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Sautéed Chicken with Olive Tapenade

Sautéed Chicken with Olive Tapenade

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.

Cooking Light JANUARY 2012

  • Yield: Serves 4


  • 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.

Nutritional Information

Amount per serving
  • Calories: 242
  • Fat: 11.5g
  • Saturated fat: 1.5g
  • Sodium: 581mg

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Sautéed Chicken with Olive Tapenade Recipe