Chicken With Sun Dried Tomatoes Olives
Based on a martha stewart everyday food recipe, this is a quick dish recipe that has clean lines and flavors. though baked, the chicken ressembles poached chicken the mediterranean inspired ingredients couple well with couscous and a simple green salad.
Steps
Using a paring knife , cut the peel from the lemon taking care to leave not include the white pith.
Slice the peel into matchstick pieces.
In a small saucepan , bring the water to a slow boil.
Add the peel and sun-dried tomatoes.
Cook 6-8 minutes until the tomatoes are soft.
Remove the peel and tomatoes and place them on a paper towel or clean kitchen cloth.
Reserve 1 / 4 cup of the broth for later.
Preheat oven to 400 degrees.
To prepare chicken breasts , pound any thick ends.
Rub with 2 teaspoons of olive oil and season with pepper and garlic powder.
Use more than stated if desired.
Place chicken breasts in a covered baking dish skinned side up.
Cut the tomatoes into 1 / 4 inch thick strips.
Mix tomatoes , lemon and olives together with the remaining teaspoon of olive oil and pour on top of the chicken.
Squeeze juice from 1 / 2 lemon over the dressed chicken.
Add the reserved 1 / 4 cup of tomato broth to the bottom of a baking dish and cover with top or aluminum foil.
Ingredients
boneless skinless chicken breasts, water, sun-dried tomatoes, lemon, juice and zest of, kalamata olive, olive oil, garlic powder, pepper, salt