3 tablespoons butter
1 teaspoon lemon juice
1/2 teaspoon lemon zest
1 cup chopped green onions
3 1/2 cups sliced black olives
In a medium skillet over medium heat, melt butter. Remove from heat and stir in lemon juice, lemon zest and green onions. Stir fry until softened. Pour into a small glass mold. Fill mold with sliced black olives and spread evenly over chicken. Refrigerate for at least 2 hours.
Prepare a 9x13 inch dish by mixing lemon juice, lemon zest and green onion. Divide mixture into three portions. Shape each piece into a ball. Place each ball of chicken mixture onto one portion of each portion. Refrigerate for at least 2 hours.
Prepare the filling by mixing plum tomatoes into melted butter mixture. Spoon filling over chicken and cool until set.
Fry chicken breasts at 375 degrees F (190 degrees C) for about 15 minutes, or until chicken is no longer pink. Remove from foil. Fry on both sides between 2 and 4 minutes, turning and flipping. Discard any marbled foil during the process.
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