150g of black olives – 3 tbsp olive oil – a garlic clove– 50g of capers – 2 chicken breast filets – 2 oil-cured anchovies, drained – the juice of half a lemon - green salad – 1 apple – 1 avocado – 2 squares of foil.
Preheat the oven to 200° C.
For the tapenade: blitz smooth with a hand blender the capers, garlic, olives and anchovies. Add the olive oil bit by bit (like a mayonnaise), then the lemon juice. The texture should be like a puree.
Cover each breast filet with the tapenade.
Put them in a foil papillote.
Bake in the oven for 15-20 minutes.
Meanwhile, slice the apple and the avocado and add it to the green salad.
Season to taste with a dressing (see below).
Serve with the chicken.