1. Heat oven to 450 degree F. Bake crust 8 to 10 minutes.
2. Meanwhile, sprinkle both sides of chicken with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Heat 1 tablespoon of the oil in large grill pan over medium-high heat. Add chicken and grill 5 to 6 minutes per side or until browned and cooked through. Wrap in foil and set aside.
3. Combine remaining 2 tablespoons oil, vinegar, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in medium bowl; toss with greens. Spread hot crust with tapenade, leaving 1-inch border. Top with greens. Thinly slice chicken and arrange on greens. Makes 4 servings.*Note::
4. Tapenade is available in the condiment section of the supermarket.