Pan-Griled Chicken With Spicy Black Olives And Red Onion

• 3/4 tsp minced and mashed garlic
• 3 Tbl fresh lemon juice
• 3 Tbl olive oil
• 1 whole boneless chicken breast
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup finely chopped red onion
• 2 Tbl miced fresh parsley
• 1/4 tsp dried hot red pepper flakes
• 2 lemon wedges for garnish

1. 1. In a shallow dish whisk together 1/2 tsp of the garlic, 2 Tb of the lemon juice, 2 Tbl of the oil and salt to taste. Add the chicken, turning it to coat and let it marinate for 20 minutes, turning it once.
2. 2. In a small bowl combine the olives, 1 Tbl lemon juice, 1 Tbl oil, the onion, parsley, red pepper flakes and remaining garlic. Add salt to taste and toss until combined. Set aside.
3. 3. Heat a ridged grill pan or well-seasoned cast-iron skillet over moderate heat. Cook chicken skin side down, covered for 4 minutes on each side, or until it is just cooked through. Transfer the chicken to a cutting bord and let it stand for 5 minutes. Halve the chicken lengthwise and cut each half crosswise into 1" slices, holding knife at a 45 degree angle. Transfer to plates, garnish with lemon wedges, and top the chicken with the olive mixture.

garlic, tbl fresh lemon juice, tbl olive oil, chicken breast, olives, red onion, tbl, hot red pepper, lemon wedges

Taken from www.epicurious.com/recipes/member/views/pan-griled-chicken-with-spicy-black-olives-and-red-onion-50037362 (may not work)