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.