from the blog For Love of the Table
3 lbs. Chicken breast halves, bone-in, skin-on
Olive oil
Salt & Pepper
6 to 8 T. black olive tapenade
white wine or water
Loosen the skin on each breast being careful not to tear or detach the skin from the breast. Rub each breast with olive oil and season sparingly with salt and pepper. Using your fingers, spread some of the tapenade under the skin of each breast. Massage the skin to spread the tapenade evenly. (Chicken breasts may be stuffed several hours ahead. Refrigerate until 1/2 hour before ready to use.)
In a sauté pan, carefully brown the chicken breasts in a little olive oil over medium-high heat. If the pan is not large enough to hold all of the chicken at once, brown in batches. Transfer the chicken to a 375° to 400° oven and roast until cooked through (depending on the size of the breast, this will take 15 to 30 minutes). Place the breasts on a clean plate and let it rest for 10 to 15 minutes. Tip the excess fat out of the roasting pan and deglaze with a splash of white wine or water. Set aside.
Remove the meat from the bone and slice the breast meat, cutting across the grain. Serve with the drippings poured over the chicken. Serves 4 to 6.
(Recipe inspired by The Food & Flavors of Haute Provence by Georgeanne Brennan)
http://www.forloveofthetable.com/2013/08/a-celebration-of-black-olive-tapenade.html