SAUTEED CHICKEN WITH OLIVE-RAISIN TAPENADE

CUISINE LITE


Ingredients:

1/4 c pitted kalamata olives
1/4 c pimento-stuffed green olives
2 Tbsp. golden raisins
1 tsp. fresh lemon juice
1/2 tsp. extra virgin olive oil
2  cooked boneless,skinless chicken breast (5-6 oz. each), seasoned with salt and pepper

CHOP kalamata olives, green olives, and raisins until finely minced; transfer to a bowl. Stir in lemon juice and olive oil; mix until well combined.

SAUTE: Heat 1-2 tsp. olive oil in a non stick skillet on high. Cook chicken breasts 4-5 minutes on one side; flip and cook 4-5 minutes more.

SPOON tapenade over cooked chicken and serve.

Makes 2 servings (1/2 cup)

253 calories; 8g total fat; 618 mg sodium; 10 g carb. 1 g fiber 33 g protein
WW 6 PTS+