- 4 boneless, skinless chicken breasts (about 6 oz. each)
- Salt and pepper
- Oil for sautéing (recommend a light olive oil)
- ¾ cup Kalamata olives, pitted and coarsely chopped
- 1 clove garlic, finely minced
- 2 tsp. capers, chopped
- 2 tsp. lemon juice
- 3 Tbsp. Extra Virgin olive oil
- ½ tsp. salt
- ¼ tsp. pepper
TO PREP THE CHICKEN:
Place each chicken breast between 2 sheets of parchment paper or plastic and pound to a thickness of ¼”. Trim the edges to even them and season with salt and pepper on both sides.
Chill until ready to cook.
FOR THE TAPENADE:
Combine the olives, garlic, capers, lemon juice, and olive oil in a medium bowl. Stir together and taste for seasoning, adding more lemon juice, pepper or salt if desired.
Be careful not to over salt, as the olives and capers are already salty.
TO COOK THE CHICKEN:
Place a large sauté pan over medium-high heat and add enough light cooking oil to cover the bottom of the pan. When the oil is hot, add the chicken breasts in a single layer.
Cook for about 3-4 minutes or until golden brown, then turn over and cook another 5-6 minutes or until cooked through.
Remove the chicken from the pan and place on a paper-towel lined baking sheet. Let the chicken rest for five minutes so the sheet absorbs the excess grease and the juices set in the center of the meat.
Top each chicken breast with a quarter of the tapenade.
Pair your meal with GEO Cabernet Sauvignon!
SILVERADO RECIPE HACK!
If you do not have fresh lemons, you can substitute with a good red wine vinegar.
This tapenade also works well with grilled chicken or grilled swordfish!