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Olive ‘n Fig Chicken for Two

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.
  • Makes
    2 servings

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 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.

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