Olive Tapenade Chicken Breasts

024

Ingredients for Chicken

3-4 thin sliced chicken breasts

1/2 teaspoon kosher salt

1/4 teaspoon pepper

1/8-1/4 red pepper flakes, according to your liking

9.5 ounce jar olive tapenade

1 jar of antipasto, liquid reserved for the pasta

zest of two lemons

juice of one lemon

Directions

  1. Preheat oven to 375 degrees.
  2. Lay chicken in a baking dish and sprinkle with salt, pepper and red pepper flakes.
  3. Sprinkle lemon zest over chicken and spoon tapenade over breasts.
  4. Bake for 30-35 minutes, until chicken registers 165 degrees.
  5. Remove from oven and squeeze lemon juice over chicken.

Ingredients for Roasted Antipasto and Noodles

1/2 to 1 jar antipasto (I used a half because that’s what I had left. You could definitely use the entire jar.)

3 cloves garlic, roughly chopped

1 package of rosemary sprigs

juice of one lemon

Directions

  1. Preheat oven to 375 degrees.
  2. Spoon antipasto onto baking sheet, saving liquid for pasta sauce.
  3. Add chopped garlic and rosemary to antipasto.
  4. Roast for 30-35 minutes, until chicken is ready.
  5. Boil noodles.
  6. Toss rosemary before adding to the contents of the pan to the pasta.
  7. Add antipasto, liquid from jar and liquid from chicken pan to pasta. Mix well.
  8. Add lemon juice and grated parmesan and toss.
  9. Place pasta on a serving dish, adding slices of chicken.

Enjoy!

Until next time, Kris