Sautéed Chicken with Olive Tapenade

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon capers drained
• 0.1 teaspoon pepper red crushed
• 1  garlic clove crushed
• 3 tablespoons kalamata olives pitted
• 0.1 teaspoon kosher salt 
• 0.8 teaspoon lemon rind grated
• 1.5 tablespoons olive oil extra-virgin
• 0.3 cup pittted castelvetrano -olives fruity (or other )
• 24 ounce chicken breast halves boneless skinless

Equipment

• food processor
• frying pan

Directions

1. Place garlic clove in a mini food processor; process until finely chopped.
2. Add Castelvetrano olives, kalamata olives, and capers. Pulse 10 times or until very finely chopped. With processor on, add olive oil, lemon rind, and crushed red pepper to mixture through food chute; process until combined.
3. Heat a large skillet over medium-high heat. Coat pan lightly with cooking spray.
4. Sprinkle both sides of chicken evenly with freshly ground black pepper and kosher salt.
5. Add chicken to pan; saut 6 minutes on each side or until done.
6. Serve with tapenade.