Ppan-Roasted Chicken Breasts With Black Olive Pesto

• 3 garlic cloves
• 1 1/2 cups Kalamata olives, pitted
• 1 small bulb fresh fennel, trimmed of stems and thick base, quartered and cored
• 2 tablespoons capers, rinsed and drained
• 2 tablespoons orange zest
• 1 teaspoon fresh rosemary leaves
• 6 tablespoons orange juice
• 2 tablespoons lemon juice
• 3/4 cup plus 1 tablespoon olive oil
• 8 boneless, skinless chicken breast halves
• Kosher salt and freshly ground pepper

1. Put the garlic in the bowl of a food processor and chop finely. Add the olives, fennel, capers, 1 tablespoon of the orange zest and the rosemary. Pulse until finely chopped. Add the orange juice and lemon juice and pulse until combined. Wipe down the sides with a spatula, replace the top, and with the motor running, add 3/4 cup of the olive oil in a slow, steady stream.
2. Heat the skillet over medium heat. Brush both sides of the chicken with the remaining tablespoon of olive oil. Sprinkle generously with salt and pepper. Add to the skillet and cook, turning once until golden brown, about 4 - 6 minutes per side, depending on the size.
3. Place the chicken on a serving platter and top each piece with a spoonful of the olive pesto. Sprinkle with the remaining tablespoon of orange zest and serve.

garlic, olives, fresh fennel, capers, orange zest, rosemary, orange juice, lemon juice, olive oil, chicken, kosher salt

Taken from www.epicurious.com/recipes/member/views/ppan-roasted-chicken-breasts-with-black-olive-pesto-52195681 (may not work)