- 2 chicken breasts, skinless, boneless, halved
- 2 lemons, zested and juiced (juice divided)
- 2 1/2 tablespoons olive oil, divided
- 1 clove garlic, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- Tapenade:
- 2 cloves garlic, roasted and mashed
- 1/2 teaspoon salt
- 1 large firm-ripe Chilean Hass avocado, halved, pitted, peeled and finely chopped
- 1 medium tomato, seeded and finely chopped
- 1/4 cup pimiento-stuffed green olives, thin-sliced
- 2 tablespoons fresh basil, chopped
- In a sealable plastic bag combine lemon zest, 2 tablespoons of the lemon juice, 2 tablespoons of the olive oil, garlic, salt and pepper. Add chicken breasts, seal and refrigerate for 30 minutes.
- Tapenade: In medium bowl, whisk together remaining lemon juice (about 3 tablespoons), 1/2 tablespoon olive oil, roasted garlic, salt and pepper. Stir in avocado, tomato, olives and basil. Cover tightly by pressing plastic wrap onto surface of tapenade. Set aside.
- Lift chicken breasts from marinade and grill or cook in skillet until done, about 5 minutes per side. Serve each chicken breast topped with one quarter of the tapenade.