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Chicken saute with green olive topping


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  • 2 garlic cloves, chopped
  • 1/2 cup drained pimiento stuffed green olives
  • 1/2 cup fresh parsley
  • 1 teaspoon minced lemon peel
  • 1 tablespoon fresh lemon juice
  • 4 skinless bonless breast
  • 1 1/2 tablespoon cumin
  • 1 teaspoon cayenne
  • 3 tablesppons olive



Step 1

1. Chop garlic, olives, parsley, lemon peel, blend. Mix in lemon juice.

2. Sprinkle chix on both sides with cumin, cayenne, and salt. Heat oil in heavy skillet over med-high heat. Add chix and saute until browned and cooked through, ab 3 mins per side. Transfer chic to plate.

3. Add olive topping to drippings in skillet; cook over med-high heat, until warm about 1 minute. Spoon over chicken.


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