Chicken With Olive Tapenade

68 faves
More from this source
Self Magazine


Add a comment


Vegetable oil cooking spray

1/2 cup pitted Spanish black olives

1/2 cup pitted Spanish green olives

1 bottle (12 oz) marinated artichokes, drained, and liquid reserved

4 boneless, skinless chicken cutlets (4 oz each)

1 lb potatoes, peeled and cut into 2-inch-by-1/4-inch wedges

1 lb sweet potatoes, peeled and cut into 2-inch-by-1/4-inch wedges

1 teaspoon finely chopped fresh rosemary

1 teaspoon salt, divided

1 lb zucchini, cut into 1/2-inch slices

1/4 cup chopped red onion

1/4 cup white wine

1/4 cup low-sodium chicken broth

You might also like

Jamie Oliver’s Chicken Baked in Milk
Framed Cooks
Mediterranean Chicken
Martha Stewart
Mediterranean Chicken
Real Simple
Chicken Puttanesca
Harvest Roast Chicken With Olives, Grapes, And...
Parade Magazine
Prosciutto-Wrapped Chicken With Green Beans
America's Test Kitchen Feed
Chicken Breast With Orange, Olives And New Pota...
Tyler Florence
Spanish-Style Roast Chicken Recipe
Food Republic
Buttermilk And Herb Chicken On Arugula With Gre...
The Skinny
Chicken With Almonds And Green Olives
smitten kitchen