Recipe courtesy of Tim Mondavi
Show: Cooking Live
Save Recipe Print
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
8 servings

Ingredients

Directions

Place the olives, garlic, capers, anchovies and lemon zest in food processor. Process until well mixed together. Stop machine and scrape down ingredients. Turn back on and drizzle in olive oil until a paste is formed. You should add enough oil to bind the mixture, but not too much so as to make it oily. Taste for seasoning. Add the lemon juice and process for a few more seconds. You might want to balance it with additional garlic, capers or anchovy, if desired. Preheat oven to 350 degrees. Gently loosen the skin of the chicken breasts, without removing it. Place the tapenade in a pastry bag or plastic bag with a corner snipped off, and squeeze about 1to 2 tablespoons of mixture under the skin of the chicken. Use your fingers to even it out under the skin. Heat the 2 to 3 tablespoons of pure olive oil in a non-stick saute pan over medium heat. When pan is hot, place the chicken breasts in, skin side down. Saute until golden brown. Turn them over and cook for no more than 1 minute. Remove to baking dish and season lightly with salt and pepper. Place chicken breasts in oven and finish baking until tender and cooked, approximately 15 minutes. Remove the breasts from oven and let cool to room temperature before refrigerating. May be ser

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Marinated Chicken Breasts

Recipe courtesy of Food Network Kitchen

Spinach and Mushroom Stuffed Chicken Breasts

Recipe courtesy of Rachael Ray

Sauteed Chicken Breasts with Fresh Herbs and Ginger

Recipe courtesy of Food Network Kitchen

Baked Chicken Breasts With Parmesan Crust

Recipe courtesy of Ted Allen

Cumin Grilled Chicken Breasts

Recipe courtesy of Ellie Krieger

Sunny's Ham and Cheese Stuffed Chicken Breasts (Chicken Cordon Bleu)

Recipe courtesy of Sunny Anderson

Grilled Chicken Breasts with Spicy Peach Glaze

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Latest Stories