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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe is from . Ingredients:
1 1/4 cups butter, softened, divided (ex. parkay) |
4 (6 ounce) boneless skinless chicken breasts, pounded 1/2-inch thick (6 ounces each) |
1 cup chopped pitted black olives |
1/4 cup chopped fresh parsley |
2 garlic cloves, finely minced |
1/2 cup chopped red bell pepper |
1 teaspoon salt |
1/2 teaspoon black pepper |
1/2 cup chopped green olives |
Directions:
1. To make olive spread; place all but 2 tablespoons Parkay in a large bowl.
2. Add olives, parsley, garlic, and red pepper. Mix well with a spoon to combine ingredients.
3. Leave at room temperature until ready to cook with.
4. Store unused portion in refrigerator.
5. Makes 1 1/2 cups.
6. Heat large nonstick skillet over medium heat and add the remaining 2 tablespoons Parkay. Add chicken breasts, season with salt and pepper to taste, and cook for 5 minutes on each side.
7. Turn off heat under skillet and top each breast with 1/4 cup olive spread.
8. Cover with lid and let sit for 3 minutes or until spread is melted.
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