Mediterranean Chicken

This recipe is from www.parkay.com.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1 1⁄4 cups butter, softened, divided (ex. Parkay)
• 4 (6 ounce)  boneless skinless chicken breasts, pounded 1/2-inch thick (6 ounces each)
• 1  cup  chopped pitted black olives
• 1⁄4 cup  chopped fresh parsley
• 2  garlic cloves, finely minced
• 1⁄2 cup  chopped red bell pepper
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄2 cup  chopped green olives

Directions

1. To make olive spread; place all but 2 tablespoons Parkay in a large bowl.
2. Add olives, parsley, garlic, and red pepper. Mix well with a spoon to combine ingredients.
3. Leave at room temperature until ready to cook with.
4. Store unused portion in refrigerator.
5. Makes 1 1/2 cups.
6. Heat large nonstick skillet over medium heat and add the remaining 2 tablespoons Parkay. Add chicken breasts, season with salt and pepper to taste, and cook for 5 minutes on each side.
7. Turn off heat under skillet and top each breast with 1/4 cup olive spread.
8. Cover with lid and let sit for 3 minutes or until spread is melted.