Olive ‘N’ Fig Chicken

Name: Olive ‘N’ Fig Chicken
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

7 ingredients

3 steps

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

Directions

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 for 4-5 minutes on each side or until a thermometer reads
2

170°. Remove and keep warm.
3

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.