Olive 'n' Fig Chicken Recipe

Olive 'n' Fig Chicken Recipe
Olive 'n' Fig Chicken Recipe photo by Taste of Home
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Olive 'n' Fig Chicken 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
Featured In: Fig Recipes
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

1 chicken breast half with 2 tablespoons sauce (calculated without pasta): 360 calories, 22g fat (3g saturated fat), 78mg cholesterol, 899mg sodium, 10g carbohydrate (6g sugars, 1g fiber), 30g protein.

  • 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
  1. 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
  2. 170°. Remove and keep warm.
  3. 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.
Originally published as Olive 'n Fig Chicken in Taste of Home June/July 2011, p55

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