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Olive 'n Fig Chicken for Two Recipe

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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

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Olive 'n Fig Chicken for Two Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

10 15 25

Ingredients

2 boneless skinless chicken breast halves (5 ounces each)
1/8 teaspoon garlic salt
1/8 teaspoon lemon-pepper seasoning
1 tablespoon olive oil
1/2 cup green olive tapenade
1 tablespoon 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 meat thermometer reads 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: 2 servings.

Nutritional Facts 1 chicken breast half with about 2 tablespoons sauce equals 345 calories, 20 g fat (3 g saturated fat), 78 mg cholesterol, 822 mg sodium, 9 g carbohydrate, 1 g fiber, 30 g protein.

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

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