Tapenade Roasted Chicken
Found In: Entree
| 1 (6 oz.)can | California Ripe Olives, drained |
| 2-3 Tbsp. | lemon juice |
| 1 Tbsp. | capers, drained |
| 1 tsp. | chopped garlic |
| 1/2 tsp. | lemon zest |
| 4 (6 oz.) | boneless chicken breasts, skin on |
| 1 Tbsp. | olive oil |
| 1/2 tsp. | kosher salt |
| 1/8 tsp. | ground black pepper |
Preheat oven to 450ºF.
In the bowl of a food processor, combine California Ripe Olives, lemon juice, capers, garlic and lemon zest. Pulse until smooth. Set aside
Using your fingers, lift the skin away from the meat of each chicken breast to create a pocket. Stuff each chicken breast between the skin and the flesh with 1/4 cup of the pureed olive mixture. Smooth skin over puree, season with salt and pepper and set aside.
Heat oil in a large oven proof skillet over medium-high heat. Place each breast skin side down in the skillet and brown for 2-3 minutes. Turn each breast over and brown for another 2-3 minutes, then place pan in oven and roast for 7-10 minutes, or until juices run clear.
Remove to serving plates and slice chicken breasts diagonally across the grain to show the filling. Serves 4.
Optional Sauce:
1/3 cup California Ripe Olives, drained and sliced
1/2 cup low sodium chicken stock
1 Tbsp. chopped fresh parsley
1 1/2 tsp. chopped fresh thyme
After roasting, transfer cooked breasts to a clean cutting board and return skillet to stove top. Stir in chicken stock, parsley, thyme, and California Ripe Olives and cook over medium heat until heated through. Slice chicken breasts diagonally across the grain. Top with sauce just before serving. Serves 4.
