4 boneless skinless chicken breasts
1 1/2 cups/343ml/270g Kalamata or Gaeta olives, pitted
3 tablespoons/45ml capers, drained
2 garlic cloves, finely minced
1/4 cup/59ml/10g minced fresh parsley leaves
1/8 teaspoon/.5ml red pepper flakes
1/2 teaspoon/2ml salt
1/8 teaspoon/.5ml freshly ground black pepper
1/4 cup/60ml extra virgin olive oil
In a food processor or mortar, combine the olives, capers, garlic, parsley, salt, and pepper. Slowly add the oil and pulse or work with the pestle into a coarse paste, retaining some bits of olive and caper for texture. Taste to adjust the seasonings. Stored tightly covered in the refrigerator, this will keep well for a week or two.
Preheat oven to 375F/190C/GM5
Place chicken on lightly oiled baking sheet. Spread ¼ of tapenade on each breast. Bake for 20-25 minutes or juices run clear on chicken.
Serve with roast potato and leafy green.