Here’s a little week-night dinner I created this past summer! I just made my Parmesan chicken according to THESE DIRECTIONS…. (without pounding the breasts into paillard) … and then I cut them into strips, and made up a bowl of this easy, green olive tapenade for dipping. This would also make a lovely appetizer for your carb conscious friends!
~ green olive tapenade ~
1 and 1/2 cups green, Spanish olives, pitted and drained
1 heaping Tablespoons drained capers
1 large garlic clove, minced
2 Tablespoons fresh lemon juice
1 teapsoon lemon zest
1/3 cup extra virgin olive oil
1/2 teaspoon freshly ground black pepper
1 Teaspoon finely chopped, fresh parsley
dash of white sugar
Place all of the tapenade ingredients in the bowl of a food processor and pulse until uniformly blended, but still chunky. Pour into a pretty serving bowl and serve with the chicken strips and fresh baguette toasts if you like.