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Olive 'n Fig Chicken for Two Recipe

Olive 'n Fig Chicken for Two 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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:2 servings


  • 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


  • 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 reads 170°. Remove and keep warm.
  • 2. 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: 345 calories, 20g fat (3g saturated fat), 78mg cholesterol, 822mg sodium, 9g carbohydrate (6g sugars, 1g fiber), 30g protein.

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