Tapenade Stuffed Chicken Breasts Recipe | Food Network

Ingredients

• 1 1/2 cups pitted Kalamata or Nicoise olives
• 1 tablespoon finely chopped garlic
• 1 tablespoon capers, finely chopped
• 2 anchovies, rinsed, dried and chopped
• 1 lemon, zested and juiced, zest finely chopped and juice set aside
• 1/2 cup to 3/4 cup pure olive oil, plus 2 to 3 tablespoons to saute chicken
• 8 chicken breasts, preferably boneless with skin
• Salt and pepper, to taste