CHICKEN TAPENADE FOR 2
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!