Grilled Chicken Breast with Olive Tapenade

Name: Grilled Chicken Breast with Olive Tapenade
Cook time: 30 min
Total time: 30 min
Ingredients: 2 (6-ounce) boneless, skinless chicken breasts, pounded 1/4 inch thick; 1/4 cup olive tapenade; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 tablespoon chopped fresh thyme; 1 teaspoon Dijon mustard; Salt and pepper; 4 (1/2-inch thick) baguette slices, toasted; Fresh thyme leaves, chopped

30 min

The satisfying crunch of grilled chicken gives way to the rich, velvety depth of a French olive tapenade, transporting you to the Mediterranean coast with each succulent bite.

Ingredients

2 (6-ounce) boneless, skinless chicken breasts, pounded 1/4 inch thick
1/4 cup olive tapenade
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh thyme
1 teaspoon Dijon mustard
Salt and pepper
4 (1/2-inch thick) baguette slices, toasted
Fresh thyme leaves, chopped

Method

1Preheat the grill to medium-high heat (400°F). Season the chicken breasts with salt and pepper.
2Rub the chicken with 1 tablespoon of olive oil and cook until golden brown and cooked through, about 6-8 minutes per side.
3Meanwhile, spread the remaining 1 tablespoon olive oil on the toasted baguette slices.
4In a small bowl, mix the garlic and thyme with the tapenade until well combined.
5Stir in the Dijon mustard.
6Once the chicken is cooked, transfer it to a cutting board and let it rest for 2-3 minutes.
7Slice the chicken against the grain and serve on top of the toasted baguette slices smeared with tapenade.