Chicken Paillard with California Fig and Olive Tapenade
Celebrating the Quality of California Figs
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Cooking tools:
- Food processor
- Meat tenderizer
- Skillet
- Stove
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Plastic wrap
Ingredients
- 1/4 cup pitted kalamata olives
- 4 to 5 California Dried Figs, stems removed
- 8 fresh mint leaves
- 1 tablespoon capers
- 1 teaspoon balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 2 tablespoons water
- 1 1/2 pounds boneless, skinless chicken breasts
- Salt
- Freshly ground black pepper
- 2 teaspoons extra virgin olive oil
- 2 tablespoons chopped fresh mint
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