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1
Place the olives, garlic, capers, anchovies and lemon zest in food processor.
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2
Process until well mixed together.
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3
Stop machine and scrape down ingredients.
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4
Turn back on and drizzle in olive oil until a paste is formed.
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5
You should add enough oil to bind the mixture, but not too much so as to make it oily.
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6
Taste for seasoning.
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7
Add the lemon juice and process for a few more seconds.
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8
You might want to balance it with additional garlic, capers or anchovy, if desired.
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9
Preheat oven to 350 degrees.
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10
Gently loosen the skin of the chicken breasts, without removing it.
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11
Place the tapenade in a pastry bag or plastic bag with a corner snipped off, and squeeze about 1to 2 tablespoons of mixture under the skin of the chicken.
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12
Use your fingers to even it out under the skin.
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13
Heat the 2 to 3 tablespoons of pure olive oil in a non-stick saute pan over medium heat.
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14
When pan is hot, place the chicken breasts in, skin side down.
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15
Saute until golden brown.
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16
Turn them over and cook for no more than 1 minute.
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17
Remove to baking dish and season lightly with salt and pepper.
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18
Place chicken breasts in oven and finish baking until tender and cooked, approximately 15 minutes.
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19
Remove the breasts from oven and let cool to room temperature before refrigerating.
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20
May be ser
