California Figs
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Chicken Paillard with Fig and Olive Tapenade


Ingredients

    For the Tapenade:

    • 1/4 cup pitted kalamata olives
    • 4-5 California Dried Golden or Mission Figs, stems trimmed off
    • 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
    • Salt
    • Freshly ground black pepper
    • 2 teaspoons extra-virgin olive oil
    • 2 tablespoons chopped fresh mint

    Procedure

    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 a chicken breast between two large pieces of plastic wrap and use a mallet to pound it into ½-inch thick pieces. Repeat with remaining breast. 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. Makes 4 to 5 servings, ⅔ cup tapenade. Cook’s Note: Leftover tapenade is excellent spooned onto toasted baguette for an appetizer or used as a sandwich spread topped with grilled vegetables.



    Serves: 4-5;

    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;

    Daily Values

    Vitamin A 2% Calcium 2% Iron 6%
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