Chicken Paillard With Tri-Olive Tapanade, Roast Sage Yams And Sauteed Garlic Spinach Recipe

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Nutrition per serving    (USDA % daily values)
CAL
648
FAT
170%
CHOL
61%
SOD
29%

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Ingredients for 4 servings

4 tablespoons finely chopped garlic

1 teaspoon lemon zest

4 chicken breasts, skin removed

1 small anchovy, finely chopped

1 large sweet yam, orange flesh preferred, peeled and small diced

2 teaspoons fresh lemon juice

11 tablespoons olive oil

3 cups packed baby spinach, triple washed and dried

Salt and freshly ground black pepper

2 medium sage leaves, finely chopped

1/4 cup nicoise olives, pitted and roughly chopped

1 tablespoon brown sugar

1/4 cup kalamata olives, pitted and rough chopped

3 tablespoons unsalted butter, melted

1/4 cup lucques olives, pitted and roughly chopped

2 teaspoons chopped capers

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