Makes 4 servings.

4 boneless, skinless chicken breast halves
1 Tbsp grated lemon peel
5 Tbsp fresh lemon juice, divided
2 Tbsp plus 1 tsp olive oil, divided
1 clove garlic, finely chopped
1/2 tsp salt
1/4 tsp ground black pepper
2 garlic cloves, roasted and mashed
1/2 tsp sea salt
1/4 tsp fresh ground pepper
1 medium tomato, seeded and finely chopped
1/4 Cup small green olives stuffed with pimientos, thinly sliced
3 Tbsp capers, rinsed
2 Tbsp fresh basil leaves, finely sliced
1 large ripe, firm Hass avocado, halved, pitted, peeled and finely chopped

In sealable plastic bag, combine chicken and marinade of lemon peel, 2 tablespoons lemon juice, 2 tablespoons olive oil,garlic, salt and pepper. Seal bag and refrigerate for 30 minutes.
In bowl, whisk together remaining 3 tablespoons lemon juice, roasted garlic, remaining 1/2 teaspoon olive oil, sea salt and fresh ground pepper. Mix in tomato, green olives, capers, basiland avocado.
Place plastic wrap on surface of Avocado Tapenade; set aside.
Remove chicken from bag and discard marinade. Grill over medium-hot coals for 4 to 5 minutes per side or to desired degree of doneness.
Serve with Avocado Tapenade.

Recipe provided by the Chilean Avocado Importers Association

http://www.chileanavocados.org