Olive ‘n’ Fig Chicken

Dinner

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.”

Average Rating: 0

TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.

Ingredients

4 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon garlic salt
1/4 teaspoon lemon-pepper seasoning
2 tablespoons olive oil
1 jar (6.35 ounces) green olive tapenade
2 tablespoons fig preserves
Sliced pimiento-stuffed olives, optional

Instructions

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 until a thermometer reads 165°, 4-5 minutes on each side. 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 until chicken is heated through, 2-3 minutes. If desired, top with olives.

Nutrition Facts

1 chicken breast half with 2 tablespoons sauce (calculated without pasta): 360 calories, 22g fat (3g saturated fat), 78mg cholesterol, 899mg sodium, 10g carbohydrate (6g sugars, 1g fiber), 30g protein.