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.

NUTRITION FACTS (per serving)

Daily Values