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.