Chicken Breasts and Olive Tapenade
with sauteed asparagus
Flavorful tapenade and melted cheese turn simple chicken breasts into a very special weeknight dinner. Serve it up with asparagus before it's no longer in season. (Pescetarians - the vegetarian option uses cauliflower but you can also use fish. I'd skip the cheese in that case.)
Dependency
Ingredients
Simple Sauteed Asparagus:
- Asparagus - 1 bunch, ends snapped off
- Cooking oil - 2 tsp
- Lemon - 1/2, juice of
- Parmesan (optional) - 2 Tbsp, grated
Chicken Breasts with Tapenade:
- Chicken breasts - 1 1/2 lbs
- Homemade olive tapenade - 1/2 cup
- Cooking oil - 2 Tbsp
- Fontina cheese - 4 to 6 slices ((Swiss or mozzarella would also work))
- Thyme - 4 sprigs
Nutrition Facts
Amount Per Serving
Calories
460
Just a moment...
% Daily Value
Total Fat
30g
46%
Just a moment...
Saturated Fat
9g
45%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
133mg
44%
Just a moment...
Sodium
988mg
41%
Just a moment...
Total Carbohydrate
7g
2%
Just a moment...
Dietary Fiber
4g
15%
Just a moment...
Sugars
3g
Just a moment...
Protein
43g
Just a moment...
Prep
- Chicken - Slice in half to make the breasts thinner. Season with salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
- Tapenade - You should have made this for yesterday's meal. If you didn't, you can grab the directions here.
- Asparagus - Snap off ends (this is a great kid activity!). (Can be done up to 4 days ahead and then "planted" in water and covered with a plastic bag, just like these herbs)
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Make
- Preheat oven to 375F (191C) degrees.
- Preheat a skillet over high heat. Add cooking oil, and then add chicken to heated oil. Sear on both sides for 3 minutes.
- Layer cheese onto chicken and then divide and slather olive tapenade on top of cheese. Add any remaining sprigs of thyme. Cover with foil and then bake for 4 to 7 minutes or until chicken reaches 165F (74C) degrees.
- While chicken is cooking, heat a saute pan or skillet over medium-high heat. Add oil and then asparagus to heated oil with some salt. Saute for 5 to 8 minutes (depends on thickness of spears), until softened but crunchy. Add a squeeze of lemon juice. Season to taste with salt & pepper. If using parmesan, add it on while asparagus is hot, so it melts some.
- Enjoy the chicken warm with crunchy sauteed asparagus!
Nutrition Facts
Amount Per Serving
Calories
460
Just a moment...
% Daily Value
Total Fat
30g
46%
Just a moment...
Saturated Fat
9g
45%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
133mg
44%
Just a moment...
Sodium
988mg
41%
Just a moment...
Total Carbohydrate
7g
2%
Just a moment...
Dietary Fiber
4g
15%
Just a moment...
Sugars
3g
Just a moment...
Protein
43g
Just a moment...
Reviews
Ratings
7 reviews
Had low expectations as we didn't care much for yesterday's meal, but LOVED the tapenade on chicken and cheese! This meal was very quick to make and easy to time it so everything came out piping hot.
0 HelpfulThis and the Tuna Orzo were way too salty for my personal taste...might be the brand of olives I bought?
0 Helpful