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Common pantry items really bring flavor to simple chicken breasts.

Everyday Food, April 2005


Recipe Summary test

20 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • 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.