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Chicken and Olives

Prep Time 10 minutes
Cook Time 20 minutes
Servings 2 servings
Calories 410kcal

Ingredients

  • 2 tbsp Kalamata olives minced
  • 2 tbsp Green olives minced
  • 1 tbsp Celery minced
  • 1 tsp Fresh cilantro chopped, plus more for garnish
  • 1 tsp Lemon juice
  • 2 tbsp Extra-virgin olive oil
  • 6 oz Chicken breast boneless skinless butterflied
  • 1/2 cup Seasoned bread crumbs
  • 2 slices Crusty bread toasted
US Customary - Metric

Instructions

  • Mix together the olives, celery, cilantro, lemon juice, and half of the oil. (Use a blender or food processor if desired and pulse the ingredients until minced). Season with salt and pepper to taste. Adjust any of the ingredients as needed. Set aside.
  • Season the chicken on both sides with salt and pepper. Lightly bread with breadcrumbs pressing into both sides until coated well.
  • Heat a nonstick pan on medium heat. Once hot, add the remaining oil. Saute the chicken to deep golden brown on both sides to an internal temperature of 160 degrees using a thermometer.
  • Top with olive mixture. Garnish with cilantro. Serve with bread.

Nutrition

Calories: 410kcal | Carbohydrates: 37g | Protein: 32g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 754mg | Potassium: 533mg | Fiber: 2g | Sugar: 2g | Vitamin A: 278IU | Vitamin C: 9mg | Calcium: 57mg | Iron: 3mg