Sautéed Chicken with Olive Tapenade

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.