Ingredients

• 2 garlic cloves
• 1/2 cup drained pimiento-stuffed green olives (about 2 1/2 ounces)
• 1/2 cup (packed) whole fresh parsley sprigs
• 1 teaspoon minced lemon peel
• 1 tablespoon fresh lemon juice
• 4 skinless boneless chicken breast halves (about 5 ounces each), flattened to 1/2-inch thickness
• 1 1/2 tablespoons ground cumin
• 1 teaspoon cayenne pepper
• 3 tablespoons olive oil

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Instructions

1. Using on/off turns, coarsely chop garlic in food processor. Add olives, parsley, and lemon peel; blend until finely chopped. Mix in lemon juice.
2. Sprinkle chicken on both sides with cumin, cayenne pepper, and salt. Heat olive oil in heavy large skillet over medium-high heat. Add chicken and sauté until browned and just cooked through, about 3 minutes per side. Transfer chicken to 4 plates.
3. Add olive topping to drippings in skillet; cook over medium-high heat until warm, about 1 minute. Spoon topping over chicken and serve.