Chicken with Olives and Sun-Dried Tomatoes
Common pantry items really bring flavor to simple chicken breasts.
- Total Time:
- Servings: 4
Source: Everyday Food, April 2005
- 8 dry-packed sun-dried tomato halves (about 1/4 cup)
- Zest of 1/2 lemon, cut into very thin strips (about 2 tablespoons)
- 1/2 cup Kalamata olives, pitted and halved lengthwise
- 1 teaspoon plus 1 tablespoon olive oil
- Coarse salt and ground pepper
- 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
In a small saucepan, bring 3 cups water to a boil; add tomatoes and lemon zest. Reduce to a simmer; cook until tomatoes have softened, 5 to 8 minutes. Drain, and pat dry with paper towels. Slice tomatoes into 1/4-inch strips.
In a medium bowl, toss tomato mixture with olives, 1 teaspoon oil, 1/4 teaspoon salt, and a pinch of pepper.
Rub chicken all over with remaining tablespoon oil; season generously with salt and pepper. Place chicken in a 9-by-13-inch baking dish; sprinkle with tomato mixture.
Cover tightly with foil; refrigerate until ready to use, up to overnight.
Preheat oven to 450 degrees. Bake (covered with foil) 20 minutes. Remove from oven; let stand 5 minutes before serving.