For the Tapenade
- 1/4 cup pitted kalamata olives
- 4 to 5 California Dried Figs, stems removed
- 8 fresh mint leaves
- 1 tablespoon capers
- 1 teaspoon balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 2 tablespoons water
For the chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- Freshly ground black pepper
- 2 teaspoons extra virgin olive oil
- 2 tablespoons chopped fresh mint
NUTRITION FACTS (per serving)
Calories 300 (% from Fat); Total Fat 13g; Saturated Fat 2g; Cholesterol 125mg; Sodium 340mg; Carbohydrate 7g; Sugar 4g; Dietary Fiber 1g; Protein 39g
Vitamin A 2% Calcium 2% Iron 6%
Put all the ingredients for the tapenade into a food processor fitted with a metal blade. Pulse the processor to chop the ingredients into a chunky, uniform spread.
Put each chicken breast between two large pieces of plastic wrap and use a mallet to pound it into ½-inch thick pieces. Season lightly on both sides with salt and pepper.
Heat the 2 teaspoons of olive oil in a large, heavy skillet over medium-high. Lay the chicken in the skillet and cook until golden brown and cooked about ¾ of the way through, about 4 to 5 minutes. Turn the chicken and cook the second side until no longer pink in the center, another 2 to 3 minutes. If all of the chicken doesn’t fit in one layer, do this in two batches, adding more oil as needed. Transfer the chicken to a cutting board and let rest for 5 minutes.
Cut the chicken in crosswise strips. Spoon some of the tapenade down the center of the chicken, and scatter the 2 tablespoons chopped mint over the chicken.
Leftover tapenade is excellent spooned onto toasted baguette for an appetizer or used as a sandwich spread topped with grilled vegetables.