This is a recipe that came about by sheer accident and because of my forgetfulness. I had made my Roasted Red Pepper Tapenade to serve with tortilla chips at Aly's graduation party, but I totally forgot to put it on the buffet table!
Fast forward to an evening when I was exhausted, but starving. I had chicken breasts so I pan-sautéed them, then topped them with the lovely tapenade, covered the pan and let them finish cooking through. Served with a green salad dressed with a sherry vinaigrette, it was a perfect summer dinner.
- Grill the chicken and serve the tapenade on the side with some crusty bread to sop it up.
- Skip the salad and lightly sauté some spinach instead. Or green beans. Or zucchini.
- If you want a starch to mix with the tapenade, try some quinoa or couscous.