Cooking Israel

Olive-Crusted Chicken

Tags: Holidays, Food, Land and Nature

Serving Size: 4 to 6


● 1 cup pitted kalamata olives
● 1 cup green olives
● 12 oil-cured olives, pitted
● 1 tablespoon freshly chopped parsley leaves
● 1 tablespoon drained capers
● 1 tablespoon fresh thyme leaves
● 8 boneless, skinless chicken breast halves
● Salt and freshly ground black pepper


  1. Preheat oven to 400 degrees.
  2. Coat a large baking sheet with cooking spray.
  3. In a blender or food processor, combine all the olives, parsley, capers, and thyme. Process until mixture forms a thick paste.
  4. Place chicken on prepared baking sheet.
  5. Top chicken pieces with the olive tapenade. Sprinkle with salt and pepper.
  6. Roast chicken for 25 minutes - until chicken is cooked through and golden brown and tender.

BeTeavon and ENJOY!

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Tags: Holidays, Food, Land and Nature