This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Cottage Fries See how to make excellent oven-baked fries. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Easy Spring Recipes Recipes for the local fruits and veggies headed your way. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Cumin-Rubbed Chicken with Avocado Salsa
Breaded chicken with Avocado
Savory Stuffed Chicken Breast with Plum Glaze
Spicy Avocado Chicken
Chicken Piccata with Angel Hair Pasta
more »
Top Related Articles
Deboning a Chicken Breast
Rotisserie Chicken Jump-starts Snazzy Meals
Perfect Fried Chicken
Finger-Lickin' Chicken Dippers
Deboning a Chicken Thigh
Cutting Up a Whole Chicken

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Avocado Tapenade with Mediterranean Chicken Breast

By: Chileanavocados.org

"Rich and flavorful avocado adds a surprising touch to the robust flavors of tapenade, a typical Mediterranean topping. You can also serve tapenade over grilled salmon or halibut, any cut of steak or sliced roast beef. Or try tapenade in a turkey or chicken sandwich."

Rate/Review | Read Reviews (12)

Prep Time:
15 Min

Cook Time:
10 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 chicken breasts, skinless, boneless, halved
2 lemons, zested and juiced (juice divided)
2 1/2 tablespoons olive oil, divided
1 clove garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
Tapenade:
2 cloves garlic, roasted and mashed
1/2 teaspoon salt
1 large firm-ripe Chilean Hass avocado, halved, pitted, peeled and finely chopped
1 medium tomato, seeded and finely chopped
1/4 cup pimiento-stuffed green olives, thin-sliced
2 tablespoons fresh basil, chopped

Directions

In a sealable plastic bag combine lemon zest, 2 tablespoons of the lemon juice, 2 tablespoons of the olive oil, garlic, salt and pepper. Add chicken breasts, seal and refrigerate for 30 minutes.
Tapenade: In medium bowl, whisk together remaining lemon juice (about 3 tablespoons), 1/2 tablespoon olive oil, roasted garlic, salt and pepper. Stir in avocado, tomato, olives and basil. Cover tightly by pressing plastic wrap onto surface of tapenade. Set aside.
Lift chicken breasts from marinade and grill or cook in skillet until done, about 5 minutes per side. Serve each chicken breast topped with one quarter of the tapenade.