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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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“I love green olives and figs, so I put them together with chicken for a salty-sweet combination that’s perfect for a special meal. ” —Carol Hull, Hermiston, Oregon. Ingredients:
4 boneless skinless chicken breast halves (5 ounces each) |
1/4 teaspoon garlic salt |
1/4 teaspoon lemon-pepper seasoning |
2 tablespoons olive oil |
1 (6 1/3 ounce) jar green olive tapenade |
2 tablespoons fig preserves |
sliced pimento stuffed olive (optional) |
Directions:
1. Flatten chicken to 1/2-inch thickness; sprinkle with garlic salt and lemon-pepper. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until a meat thermometer reads 170°. Remove and keep warm.
2. In the same skillet, cook tapenade and fig preserves over medium heat until heated through, stirring to loosen browned bits from pan. Return chicken to the pan; cook on low heat for 2-3 minutes or until chicken is heated through. Garnish with olives if desired.
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