Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken with Olives and Sun-Dried Tomatoes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 45 mins Servings: 4 Common pantry items really bring flavor to simple chicken breasts. Ingredients 8 dry-packed sun-dried tomato halves (about ¼ cup) Zest of 1/2 lemon, cut into very thin strips (about 2 tablespoons) ½ 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) Directions 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. Cook's Notes Use a sharp vegetable peeler to remove the lemon zest in long pieces; cut away any remaining white pith with a paring knife. (If not making ahead of time, skip step 4.) Unlike those packed in oil, dry-packed tomatoes need to be softened in boiling water before they're used in recipes. Rate it Print