Olive 'n Fig Chicken Recipe

Olive 'n Fig Chicken Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Olive fans will enjoy the elegance of this easy entree. “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

This recipe is:

Quick

[X]

Rate Olive 'n Fig Chicken Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Olive 'n Fig Chicken Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

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 jar (6.35 ounces) green olive tapenade
2 tablespoons fig preserves
Sliced pimiento-stuffed olives, optional

Directions

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 thermometer reads
170°. Remove and keep warm.
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. Yield: 4 servings.

Cooking for 2: Olive 'n Fig Chicken for Two

Nutritional Facts 1 chicken breast half with 2 tablespoons sauce (calculated without pasta) equals 360 calories, 22 g fat (3 g saturated fat), 78 mg cholesterol, 899 mg sodium, 10 g carbohydrate, 1 g fiber, 30 g protein.

Originally published as Olive 'n Fig Chicken in Taste of Home June/July 2011, p55