Serve with: Tabbouleh (bulgur salad), and green beans sautéed with almonds.
Recipe information
Yield
Makes 4 servings
Ingredients
2 garlic cloves
1/2 cup drained pimiento-stuffed green olives (about 2 1/2 ounces)
1/2 cup (packed) whole fresh parsley sprigs
1 teaspoon minced lemon peel
1 tablespoon fresh lemon juice
4 skinless boneless chicken breast halves (about 5 ounces each), flattened to 1/2-inch thickness
1 1/2 tablespoons ground cumin
1 teaspoon cayenne pepper
3 tablespoons olive oil
Preparation
Step 1
Using on/off turns, coarsely chop garlic in food processor. Add olives, parsley, and lemon peel; blend until finely chopped. Mix in lemon juice.
Step 2
Sprinkle chicken on both sides with cumin, cayenne pepper, and salt. Heat olive oil in heavy large skillet over medium-high heat. Add chicken and sauté until browned and just cooked through, about 3 minutes per side. Transfer chicken to 4 plates.
Step 3
Add olive topping to drippings in skillet; cook over medium-high heat until warm, about 1 minute. Spoon topping over chicken and serve.
