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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.
Pierce Chicken® Skinny Dip’n Chik’n™ Naked Boneless Wings (Code #40052) 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.

All in Great Taste

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