• Rick the Gourmet Realtor


Rick's Chicken Tapenade for Two


  • 2 Boneless, skinless chicken breasts - I use the Organic Smart Chicken brand from Ralph's

  • 3 T of olive tapenade - I get mine from the olive bar at Whole Foods or use Mezzetta brand in a jar from Ralph's

  • 2 T of grated Parmesan Cheese - Fresh at Whole Foods

  • 1 T of EVOO (extra virgin olive oil)

  • Salt & Pepper - Very lightly sprinkled over the chicken

  • 12 Asparagus Spears - you can substitute any other roasted vegetable

  • 2 cloves of garlic, finely minced

Trim chicken breasts, removing the tender, then slicing down the center, making two thin pieces

In a 13” x 9” baking pan lined with foil, place asparagus spears on the bottom, drizzle EVOO, salt and pepper and minced garlic on top

Place a wire rack over the pan, then place the chicken slices on top of the rack.

Mix tapenade and Parmesan in a cup. The take a spoon and spread over the top of each chicken slice

Place the pan on the middle rack of your preheated oven at 400 degrees. Bake for 15-18 minutes, depending on the thickness of the chicken

Plate the chicken and asparagus and enjoy!

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