Tapenade Chicken by Rachel Ray

By rollingstone577

Not bad. Make sure to taste test before adding salt. I used a jar of green olive with pimentos for color.
Quick & easy meal.

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Rate this recipe 4.4/5 (12 Votes)

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Ingredients

3/4 cup chopped pitted green olives
1/3 cup plus 2 tsp. EVOO
1/4 cup chopped parsley
3 tablespoons minced shallots
1 lemon, zested and juiced
4 6 ounces boneless, skinless chicken breasts

Details

Servings 2
Preparation time 5mins
Cooking time 20mins
Adapted from rachaelraymag.com

Preparation

Step 1

In bowl, mix olives, 1/3 cup EVOO, parsley, shallots, lemon zest and lemon juice; season. Brush chicken with 2 tsp. EVOO; season. In grill pan, cook over medium-high, 4 to 6 minutes per side. Transfer to platter and top with tapenade.