Spinach Olives Tapenade Over Seared Chicken

• 16 ounces olives
• 3 ounces spinach leaves
• olive oil enough to make the ingredients mix well
• 1 lemon medium
• 1 handful walnut
• 3 pieces garlic
• salt
• 1 pound chicken breasts boneless and skinless
• 2 tablespoons olive oil for searing the chicken

1. If the olives are not pitted, Pit the olives (remove the seeds) and place them in food processor.
2. Now add few pieces of peeled garlic, walnut, and washed spinach leaves
3. Add lemon juice, and olive oil.
4. You can add olive oil while you are mixing the tapneade, to make sure it stirred well.
5. Add extra olive oil if necessary.
6. Keep the tapenade in a jar with closed lid in the refrigerator for the future use.nhicken:
7. Rub the chicken with salt and pepper both sides. (be generous, I added garlic powder too)
8. Now heat a skillet with 2 Tb olive oil, on high heat.
9. Add the chicken when the skillet is hot (you should hear the sizzling).
10. Keep the chicken 4-6 minutes on each side, flip once only for better results, and don't move the pan, or the chicken.
11. Place chicken slices on the plate, and spread the tapenade.
12. Serve it hot, and its tastes good cold too.

olives, spinach, olive oil, lemon medium, handful walnut, garlic, salt, chicken breasts, olive oil

Taken from www.yummly.com/recipe/Spinach-Olives-Tapenade-Over-Seared-Chicken-1063706 (may not work)