slot bet 100 Chicken & Sun-Dried Tomato Tapenade – Eric Theiss

Chicken & Sun-Dried Tomato Tapenade

Chicken & Sun-Dried Tomato Tapenade

Serves 4


2 chicken breasts, skinless & boneless
salt and pepper, to taste
1⁄2 tsp. turmeric, ground
pinch of ground cumin

Sun-Dried Tomato Tapenade
1⁄4 cup roasted pine nuts
1⁄2 cup sun-dried tomatoes, chopped
1⁄2 cup Kalamata olives, pitted & chopped
1⁄2 cup small onion, chopped
1 tsp. fresh garlic, minced
1⁄4 cup feta, optional garnish
parsley, chopped, optional garnish


1. Set time and temperature to 18 minutes at 360o F. Allow the AirFryer to preheat for 2 minutes.

2. Season chicken with salt, pepper, turmeric, and cumin.

3. Place chicken inside the Fry Basket. Cook for remaining 16 minutes, or until internal temperature reaches 165o F.

4. Make the tapenade: mix together pine nuts, sun-dried tomato, olives, onion, and garlic.

5. Serve chicken with sun-dried tomato tapenade. Garnish with optional feta and/or parsley

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