Tapenade Roasted Chicken

Tapenade Roasted Chicken

Recipe provided by the California Olive Committee.

  • prep
  • cook
  • 4 servings


  • 1 (6 oz.) can Lindsay® Ripe Pitted Olives

  • 2 to 3 tablespoons lemon juice

  • 1 tablespoon Lindsay® capers, drained

  • 1 teaspoon chopped garlic

  • 1/2 teaspoon lemon zest

  • 4 (6 oz.) boneless chicken breasts, skin on

  • 1 tablespoon olive oil

  • 1/2 teaspoon Kosher salt

  • 1/8 teaspoon ground black pepper

  • 1/3 cup Lindsay® Ripe Pitted Olives, drained and sliced

  • 1/2 cup low-sodium chicken stock

  • 1 tablespoon chopped fresh parsley

  • 1 1/2 teaspoon chopped fresh thyme

Cooking Directions

  1. Preheat oven to 450ºF.

  2. In the bowl of a food processor, combine olives, lemon juice, capers, garlic and lemon zest. Pulse until smooth. Set aside.

  3. Using your fingers, lift the skin away from the meat of each chicken breast to create a pocket. Stuff each chicken breast between the skin and the flesh with 1/4 cup of the pureed olive mixture.

  4. Smooth skin over puree, season with salt and pepper and set aside.

  5. Heat oil in a large oven-proof skillet over medium-high heat.

  6. Place each breast skin side down in the skillet and brown for 2-3 minutes. Turn each breast over and brown for another 2-3 minutes.

  7. Place pan in oven and roast chicken for 7-10 minutes, or until juices run clear.

  8. After roasting, transfer cooked chicken breasts to a clean cutting board and return skillet to stove top.

  9. Stir in chicken stock, parsley, thyme, and olives and cook over medium heat until heated through.

  10. Transfer chicken breasts to a plate and slice diagonally across the grain to show the filling.

  11. Top with sauce just before serving.

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