Olive Crusted Chicken
- Yield: 2 servings
- Prep: 10 minutes
- Cook: 20 mins
- 2 (6 ounce) cans-- California black olives
- 3ounces feta cheese
- 1teaspoon anchovy paste
- 1cup Panko breadcrumbs
- 1tablespoon olive oil
- 2-- boneless, skinless chicken breasts
- -- salt and pepper to taste
Preheat the oven to 400 degrees F.
Mix together the olives, feta cheese, and anchovy paste in a food processor until well combined, 1-2 minutes; set aside. Pour the breadcrumbs in a separate bowl and set aside.
Heat the olive oil in a large skillet over medium-high heat. Sprinkle the chicken breasts with salt and pepper and sear in the skillet for 2 minutes per side. Transfer the chicken breasts to a cutting board.
Using a spatula, spread the olive mixture over both sides of the chicken. Dredge the olive-crusted chicken in the breadcrumbs and lay on a foil-lined baking sheet. Cook the chicken in the oven for 20 minutes. Serve immediately.