2 cloves garlic
1/2 C pimiento-stuffed green olives, drained
1/2 C fresh parsley
1 t minced lemon peel
1 T fresh lemon juice
4 boneless chicken breasts, pounded to a thickness of 1/2-inch
1-1/2 T cumin
1 t cayenne
Salt and pepper
3 T olive oil
In a food processor, coarsely chop the garlic, then add the olives, parsley, and lemon peel and finely chop. Mix in the lemon juice.
Sprinkle chicken on both sides with spices. Heat olive oil in a large skillet over medium-high heat and saute chicken until brown and just cooked through (about 3 minutes per side). Remove chicken pieces to 4 warmed plates.
Add olive mixture to the drippings in the skillet. Cook over medium-high heat for about a minute to warm. Spoon over chicken and serve.
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