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.
Course
Dinner, Dinner Party, Lunch
Cuisine
Mediterranean
Keyword
chicken, olives, parmesan, tapenade
Prep Time20minutes
Cook Time10minutes
Resting time5minutes
Total Time30minutes
Servings4servings
Calories495kcal
AuthorBarry C. Parsons
Ingredients
1 1/2poundsof boneless chicken breast4 pieces
8rounds of pancetta
2diced tomatoes
For the marinade
1tbspdry oreganoor 2 tbsp chopped fresh oregano
½tspsalt
2clovesminced garlic
½tspblack pepper
For the Parmesan Red Pepper Tapenade
1cuppitted kalamata olives
½small red pepper chopped small
1tbspcapers
¼cupshredded parmesan
½tspblack pepper
1tspbrown sugar
3tbspextra virgin olive oil
Instructions
To prepare the crispy pancetta
Place 8 rounds of pancetta on a silicone or parchment lined baking sheet.
Bake at 350 degrees F until crisp, turning once; about 6 minutes.
To marinate the chicken
Mix together the oregano, salt, garlic and pepper.
Pour over the 4 chicken breasts in a Ziploc bag.
Marinate for 20 minutes, or overnight in the fridge if you prefer.
To prepare the tapenade
Simply pulse all of the ingredients for the tapenade together in a food processor or blender.
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.
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
Grill the chicken breasts until completely cooked.
Allow the chicken to rest for 5 minutes before topping with the tapenade, fresh diced tomatoes and the crisp pancetta rounds.
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.