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Tonight's Dinner: Olive crusted chicken

Jennifer is a stay-at-home mom with a passion for writing, vintage clothes, old movies and cooking, especially dinners and desserts. Jennifer loves writing so much that whenever she has a spare moment, she spends it writing fiction or ad...

Olives and feta cheese make a perfect crust

Tired of simply sprinkling salt and pepper over chicken and roasting it? Try adding a crust. Black olives and feta cheese are the perfect combination.

Olives and feta cheese make a perfect crust

Black olives are delicious as a snack, sliced on top of pizza or ground up into a tapenade for crackers. But what if you smeared that tapenade over chicken and then baked it? You'd get a tasty crust that's salty and delicious on the outside and a moist piece of chicken on the inside creating an entreé that's out of this world. If it sounds like a lot of work for a week night, put your fears aside. This recipe took me only 30 minutes from start to finish and the final result was easily one of the best chicken dishes I've ever had.

Olive-Crusted Chicken


  • 1 (14 ounce) can black olives
  • 3 ounces feta cheese
  • 1 teaspoon anchovy paste
  • 1 cup Panko breadcrumbs
  • 1 tablespoon olive oil
  • 2 chicken breasts
  • Salt and pepper to taste


  1. Combine the olives, feta and anchovy paste in the food processor and pulse until well combined, about two minutes; set aside. Pour the breadcrumbs into a small bowl and set aside.
  2. Heat the olive oil in a large skillet over medium high heat. Sprinkle both sides of the chicken with salt and pepper and sear in the skillet for two minutes per side. Transfer the chicken to a cutting board.
  3. Using a spatula, spread the olive mixture over both sides of the chicken. Dredge the olive-crusted chicken in the breadcrumbs and place on a foil-lined baking sheet. Cook in the oven for 20 minutes. Serve immediately.

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