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Chicken Breasts With Olive Tapenade

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4

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INGREDIENTS
 
  • 2 Chicken Breast - skin on
  • 0.5 cup Kalamata Olives
  • 2 tablespoon Coconut Oil
  • 2 tablespoon Capers
  • 0.13 teaspoon Sea Salt
  • 2 tablespoon Red Wine Vinegar
  • 0.13 teaspoon Freshly Ground Black Pepper
  • 2 tablespoon Fresh Parsley Leaves - chopped
  • 0.25 cup Olive Tapenade
  • 0.25 cup Olive Oil
  • 0.25 teaspoon Fresh Rosemary - chopped
  • 0.13 teaspoon Pepper
INSTRUCTIONS
  • Season and sear the chicken breasts in a large skillet on medium- high heat with coconut oil (or any high heat oil) for about 20 minutes, flipping half way.
  • Make the tapenade: Pulse olives, capers, red wine vinegar, and olive oil in a food processor until chopped, but not fully blended. Transfer the contents to a small mixing bowl , chop parsley and mince rosemary, and mix everything together with black pepper. Place in refrigerator until ready to serve.
NOTES
Serve with tapenade.

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