Chicken Breasts with Olive Tapenade

prep: 25 mins, plus marinating
cook: 15-17 mins

 

• 4 skinless, boneless chicken breasts

• salt and pepper

marinade

• 4 tbsp olive oil

• juice of 1 lemon

• 1 garlic clove, finely chopped

• 1 tbsp finely chopped fresh rosemary

green olive tapenade

• 1 garlic clove

• 200 g/ 7 oz stoned green olives

• 1 tbsp capers, rinsed and drained

• 1 tbsp chopped fresh flat-leaf parsley

• zest and juice of 1 lemon

• 4 tbsp olive oil

• 55 g/2 oz toasted pine nuts

 

1. This recipe requires a barbecue, To make the marinade, combine the oil, lemon juice, garlic and rosemary in a large bowl to hold the chicken. Season the chicken with salt and pepper and add to the marinade. Stir to coat, cover and refrigerate it for at least 30 minutes and up to 8 hours.

2. To make the tapenade, put the garlic, olives, capers and parsley in a food processor and process until chopped. Add the lemon zest and juice and oil and process to a smooth paste. Add the pine nuts and pulse until they are coarsely chopped. Preheat the barbecue to medium-high.

3. Place the chicken breasts on the barbecue rack over medium-high heat and cook for about 7-8 minutes on each side of the meat, or until the chicken is tender enough and the juices run clear when a skewer is inserted into the thickest part of the meat. Serve immediately, topped with some of the tapenade.