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Garlic Oregano Chicken with Red Pepper Parmesan Tapenade and Crispy Pancetta

Garlic Oregano Chicken with Red Pepper Parmesan Tapenade and Crispy Pancetta. This recipe is quick & easy enough for a weekday dinner but impressive enough to serve at a dinner party as well.

Garlic Oregano Grilled Chicken with Red Pepper Parmesan Tapenade and Crispy Pancetta, close up photo

Garlic Oregano Chicken with Red Pepper Parmesan Tapenade and Crispy Pancetta.

This garlic oregano chicken was the result of a little imagination using what I had on hand at the time. It was a last minute idea when a couple of friends were visiting and I decided to invite them for dinner.

I never panic when faced with these last minute occurrences. There are certain staples like olives, olive oil and capers as well as parmesan cheese always on hand at our house.

When it comes to produce, red bell peppers are almost always on hand too. It’s one of our favourite salad ingredients. Same goes for tomatoes.

A good supply of dried herbs and spices can always get you out of a culinary jam too. The more variety you have on hand the imaginative the possibilities…or as in this recipe, the ability to concentrate in a single central flavour or two.

This meal came together in only about a half hour, and was just bursting with delicious Mediterranean flavour. My friends just loved it and asked me to post the recipe when I got the chance. Here it is, for them and for you to try too.

Note: I really do love tapenade but you need not use all that is made for this recipe. A couple of tablespoons per serving is really enough for most people.

Tapenade will keep in your fridge in a covered container for at least a couple of weeks. I love to serve it on charcuterie boards of assorted meats and cheeses or slathered on pieces of baguette with a nice glass of red wine. Delicious!

 

Garlic Oregano Chicken with Red Pepper Parmesan Tapenade and Crispy Pancetta shown plated.

Garlic Oregano Chicken with Red Pepper Parmesan Tapenade and Crispy Pancetta

Like this Garlic Oregano Chicken recipe?

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Garlic Oregano Grilled Chicken with Red Pepper Parmesan Tapenade and Crispy Pancetta, photo with title text graphic.

Garlic Oregano Chicken with Red Pepper Parmesan Tapenade and Crispy Pancetta

If this is the type of recipe you like for entertaining friends then you may want to check out this incredibly delicious and incredibly popular recipe for Baked Italian Chicken Cordon Bleu with a melting centre of provolone cheese.

Italian Chicken Cordon Bleu. Condon bleu is definitely a French idea but this recipe interprets it with some great Italian flavours.

Italian Chicken Cordon Bleu

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Garlic Oregano Chicken with Red Pepper Parmesan Tapenade and Crispy Pancetta
Prep Time
20 mins
Cook Time
10 mins
Resting time
5 mins
Total Time
30 mins
 
Garlic Oregano Chicken with Red Pepper Parmesan Tapenade and Crispy Pancetta. This recipe is quick & easy enough for a weekday dinner but impressive enough to serve at a dinner party as well.
Course: Dinner, Dinner Party, Lunch
Cuisine: Mediterranean
Keyword: chicken, olives, parmesan, tapenade
Servings: 4 servings
Calories: 495 kcal
Author: Barry C. Parsons
Ingredients
  • 1 1/2 pounds of boneless chicken breast 4 pieces
  • 8 rounds of pancetta
  • 2 diced tomatoes
For the marinade
  • 1 tbsp dry oregano or 2 tbsp chopped fresh oregano
  • ½ tsp salt
  • 2 cloves minced garlic
  • ½ tsp black pepper
For the Parmesan Red Pepper Tapenade
  • 1 cup pitted kalamata olives
  • ½ small red pepper chopped small
  • 1 tbsp capers
  • ¼ cup shredded parmesan
  • ½ tsp black pepper
  • 1 tsp brown sugar
  • 3 tbsp extra virgin olive oil
Instructions
To prepare the crispy pancetta
  1. Place 8 rounds of pancetta on a silicone or parchment lined baking sheet.
  2. Bake at 350 degrees F until crisp, turning once; about 6 minutes.
To marinate the chicken
  1. Mix together the oregano, salt, garlic and pepper.
  2. Pour over the 4 chicken breasts in a Ziploc bag.
  3. Marinate for 20 minutes, or overnight in the fridge if you prefer.
To prepare  the tapenade
  1. Simply pulse all of the ingredients for the tapenade together in a food processor or blender.
  2. Add only enough of the olive oil to bring it to the consistency you prefer. The tapenade should still have some texture to it and not be completely smooth.
  3. However, you can actually add more olive and process longer for a smoother tapenade. It's totally a matter of preference.
To prepare the chicken and serve
  1. Grill the chicken breasts until completely cooked.
  2. Allow the chicken to rest for 5 minutes before topping with the tapenade, fresh diced tomatoes and the crisp pancetta rounds.
  3. Garnish the plate with fresh grated parmesan, cracked black pepper and a drizzle of your best extra virgin olive oil.
Recipe Notes

Note: I really do love tapenade but you need not use all that is made for this recipe. A couple of tablespoons per serving is really enough for most people.

Tapenade will keep in your fridge in a covered container for at least a couple of weeks. I love to serve it on charcuterie boards of assorted meats and cheeses or slathered on pieces of baguette with a nice glass of red wine. Delicious!


The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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