PAN-SEARED CHICKEN BREASTS WITH TOMATO TAPENADE

PAN-SEARED CHICKEN BREASTS WITH TOMATO TAPENADE

Serves 6.

Tomato Tapenade:

• 1/2 c. pitted kalamata olives, coarsely chopped

• 1/4 c. sun-dried tomatoes packed in oil, drained well and coarsely chopped

• 1 tbsp. capers, drained well and coarsely chopped

• 1 tbsp. chopped red onion

• 1 tsp. dried dill

• 1/2 tsp. dried thyme

• Freshly ground black pepper

Chicken:

• 6 boneless, skinless chicken breast halves (about 6 to 7 oz. each)

• 1 tbsp. dried thyme

• 1 tsp. kosher salt

• 1 tsp. freshly ground black pepper

• 3 tbsp. olive oil

• 1/2 c. goat cheese (about 2 oz.), crumbled

Directions

In a non-reactive bowl, mix together olives, tomatoes, capers, onion, garlic, dill, thyme and several grinds of black pepper. Cover and store in the refrigerator until ready to use. (Tapenade can be made up to 3 days ahead. Bring to room temperature when ready to use.)

To prepare the chicken, place breasts in a shallow nonreactive dish, and toss with lemon juice. Marinate, turning once or twice, at room temperature 30 minutes.

Arrange a rack at center position and preheat oven to 350 degrees.

Mix together thyme, salt and pepper in a small bowl. Pat chicken breasts dry and coat both sides with some of the thyme mixture.

To serve spoon some tapenade on top of each breast and sprinkle with some goat cheese. If desired, garnish each serving with some thyme sprigs.

Nutrition information per serving:

Calories330Fat16 gSodium560 mg

Carbohydrates4 gSaturated fat4 gCalcium63 mg

Protein41 gCholesterol110 mgDietary fiber1 g