Mediterranean Chicken Tapenade
“Mediterranean food encapsulates several trends ranging from healthy options to powerful flavors and customization. It has seen a 11.3% growth on restaurant menus over the last five years.”
FSD, "The Next Hot Ethnic Cuisine: Mediterranean", January, 2017.

Sautéed Pierce Chicken® Skinny Dip’n Chik’n Naked Boneless Wings served over warm angel hair pasta with a garlic, olive and pine nut tapenade sauce.


Refer to package label for preparation instructions

7½ pounds (120 pieces) (Approx. 1½ bags)

Olive oil

3 cups

Roasted red peppers, diced, drained

3 quarts

Tapenade sauce (recipe provided)

6 quarts

Angel hair pasta or spaghetti, cooked

7½ pounds (24 cups)

Pine nuts, toasted

1½ cups

To make one serving:

  1. Sauté 5 pieces Skinny Dip’n Chik’n Naked Boneless Wings in 2 tablespoons oil in a skillet for 5 to 8 minutes or until a thermometer inserted into the chicken reads 165°F.
  2. Add ½ cup red peppers; sauté for 1 minute.
  3. Stir in 1 cup tapenade sauce; cook for 2 minutes or until sauce thickens.
  4. Add 1 cup cooked pasta; toss to combine.
  5. Garnish with 1 tablespoon pine nuts.
Pimiento-stuffed olives, drained, chopped 
9 cups
Garlic, peeled, minced
¾ cup
Olive oil
¾ cup
Dry white wine
9 cups
Butter, unsalted
6 cups
Heavy cream
3 cups

Makes 6 quarts:

  1. Sauté olives and garlic in oil in a stockpot for 5 minutes or until garlic is tender.
  2. Add white wine; cook over high heat for 5 to 8 minutes or until wine is reduced by half.
  3. Whisk in butter slowly until emulsified.
  4. Add cream; stir until combined.
  5. Hold warm for service.
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