Introduction
Tapenade is a classic French Provencal dish made from pureed black olives, capers, anchovies and olive oil and then flavoured with garlic and fresh herbs. This version uses tuna and lemon juice with the olives to give the dish a delicious mediterranean flavour, but rather than pureeing the capers, they are left whole and tossed through the sauce to give the chicken a more distinct flavour of capers.
Ingredients
Tuna Tapenade:
- 425g can GREENSEAS Tuna Chunks in oil
- 50g pitted black olives
- ½ cup parsley
- ¼ cup fresh breadcrumbs
- 2 garlic cloves, roughly chopped
- 2 springs thyme leaves
- 1 tbsp lemon juice
- sea salt and freshly ground black pepper
- 6 chicken breast fillets, butterflied open
- 1 tbsp olive oil
- 25ml white wine
- 50g butter
- 2 tbsps capers
Instructions
- Blend all tapenade ingredients together in a food processor until smooth. Check consistency and seasoning, then adjust as required with olive oil to form a paste, and seasoning to taste.
- Divide tapenade between the butterflied chicken fillets and spread evenly over opened side of chicken. Fold top flap back over chicken and secure with a toothpick.
- Heat a little olive oil in a frying pan over medium heat. Cook the chicken in batches for 4 minutes each side, or until well browned. Transfer to a lined tray and bake in a 200°C preheated oven for 10 minutes, or until cooked through.
- Deglaze the pan with the white wine. Cook over high heat for 2 minutes, add the butter and capers and stir until the butter has melted. Serve chicken over steamed asparagus spears and topped with sauce.
