Olive 'n' Fig Chicken
I love green olives and figs, so I put this together with the chicken to have a salty-sweet combination. I found the green olive tapenade at my grocery store and the fig preserves at a specialty store.
— Carol Hull, Hermiston, Ore.
Adapted from "Best Loved Recipes Cookbook" by Taste of Home (Readers Digest, 2012)
- 4 boneless skinless chicken breast halves
- 1/4 Teaspoon garlic salt
- 1/4 Teaspoon lemon-pepper seasoning
- 2 Tablespoons olive oil
- 1 jar green olive tapenade
- 2 Tablespoons fig preserves
Flatten the chicken to ½-inch thickness; sprinkle them with garlic salt and lemon pepper. In a large skillet, cook the chicken in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 170 degrees. Remove and keep warm.
In the same skillet, cook the tapenade and fig preserves over medium heat until heated through, stirring to loosen the browned bits from pan. Return the chicken to the pan; cook on low heat for 2-3 minutes or until the chicken is heated through.