Sautéed Chicken With Olive Tapenade

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1 garlic clove, crushed

1/3 cup pittted Castelvetrano (or other fruity) ­olives

3 tablespoons pitted kalamata olives

1 teaspoon drained capers

1 1/2 tablespoons extra-virgin olive oil

3/4 teaspoon grated lemon rind

1/8 teaspoon crushed red pepper

Cooking spray

4 (6-ounce) skinless, boneless chicken breast halves

1/4 teaspoon freshly ground black pepper

1/8 teaspoon kosher salt

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