Chicken and olives are two of our favorite ingredients, thus together they are always a big hit. Use good quality olives if they are available in your area. If not any canned olive will still taste great. The olive tapenade can be served with fish like salmon, or halibut and is great on pita too.
1 garlic clove, crushed
1/3 cup pittted olives of your choice
3 tablespoons pitted kalamata olives
1 teaspoon drained capers
1-1/2 tablespoons extra-virgin olive oil
3/4 teaspoon grated lemon zest
1/8 teaspoon crushed red pepper
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
Place garlic clove in a food processor; process until finely chopped. Add olives, kalamata olives, and capers. Pulse 10 times or until very finely chopped. With processor on, add olive oil, lemon zest, and crushed red pepper to mixture through food chute; process until combined.
Heat a large skillet over medium-high heat. Coat pan lightly with cooking spray. Sprinkle both sides of chicken evenly with freshly ground black pepper and kosher salt. Add chicken to pan; sauté 6 minutes on each side or until done. Serve chicken with tapenade.