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Gallery Chicken with Olives and Sun-Dried Tomatoes Recipe Summary prep: 20 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 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)
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.
Gallery Chicken with Olives and Sun-Dried Tomatoes
Recipe Summary prep: 20 mins total: 45 mins Servings: 4
Gallery
Chicken with Olives and Sun-Dried Tomatoes
Chicken with Olives and Sun-Dried Tomatoes
Chicken with Olives and Sun-Dried Tomatoes
Recipe Summary prep: 20 mins total: 45 mins Servings: 4
Recipe Summary
prep: 20 mins total: 45 mins
Servings: 4
prep: 20 mins
total: 45 mins
prep:
20 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- 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)
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.
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.
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Add Rating & Review
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All Reviews for Chicken with Olives and Sun-Dried Tomatoes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken with Olives and Sun-Dried Tomatoes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
