Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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.

Tiffany Vickers Davis
Recipe by Cooking Light January 2012

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Recipe Summary

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

242 calories; fat 11.5g; saturated fat 1.5g; sodium 581mg.
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