Pan Seared Chicken Breasts

Directions

1. 1
   Place breasts in shallow dish and toss with lemon juice.
2. 2
   Marinate, turning once or twice for thirty minutes at room temperature.
3. 3
   Arrange a rack at center position and preheat the oven to 350.
4. 4
   In small bowl, mix together thyme, salt and pepper.
5. 5
   Pat breasts dry and coat on both sides with some of the thyme mixture.
6. 6
   Heat olive oil in a large, ovenproof skillet set over medium high heat.
7. 7
   Saute chicken until golden on both sides, about 2 minutes per side.
8. 8
   Place pan iwth chicken in overn and bake until juices run clear when chicken is pierced with a sharp knife, about 10-12 minutes.
9. 9
   To serve, spoon some tapenade on top of each breast and sprinkle with goat cheese.