One of my Birmingham friends, Adelaide, made my day on Sunday when she told me that she cooks her way through my blog every week. I appreciate that more than I can say, and I know since she is a mother of 4 girls, it’s not always easy to get dinner on the table. This simple recipe for Chicken with Olive Tapenade is so good and only 20 minutes start to finish. If you don’t feel like going outside to grill, use a grill pan or large skillet over the stove. My youngest son, Zachary loves olives, so this is one of his favorites. Use the leftover tapenade to top crostini, a salad or on shrimp, pork or a burger.
Chicken with Olive Tapenade
1 (8-oz) jar pitted kalamata olives, drained (11/2 cups)
1/2 (7-oz) jar pimiento-stuffed olives, drained (3/4 cup)
1/4 cup shredded Parmesan cheese
5 tbsp. olive oil, divided
2 garlic cloves
1 tsp. pepper, divided
1/2 tsp. kosher salt
11/4 lb. boneless, skinless chicken breasts (about 4 chicken breasts)
Vegetable cooking spray
1. Preheat grill to medium heat.
2. Process olives, Parmesan, 3 tablespoons olive oil, garlic and 1/2 teaspoon pepper in a blender or food processor until smooth, stopping once to scrape down sides; set aside.
3. Sprinkle salt and remaining 1/2 teaspoon pepper over chicken; drizzle with remaining 2 tablespoons olive oil. Grill chicken on a lightly greased grill rack coated with cooking spray over medium heat 5 minutes on each side or until chicken is done. Serve with Olive Tapenade.