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