Olive and Sun-Dried Tomato Sauce over Chicken

Cooking Light
This sauce is similar to a tapenade but has a thinner consistency.
4 servings (serving size: 1 chicken breast half, 1/2 cup couscous, and 1/2 cup sauce)


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1 (8-ounce) jar oil-packed sun-dried tomato halves
1 1/4 cups fat-free, less-sodium chicken broth
2/3 cup kalamata olives, pitted
2 tablespoons chopped fresh parsley
1 tablespoon capers
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon balsamic vinegar
1 garlic clove, minced
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
2 cups cooked couscous


Prepare grill to medium-high heat.

Drain sun-dried tomatoes in a sieve over a bowl, reserving oil. Place 1 1/2 tablespoons reserved oil in a blender or food processor. Coarsely chop 2/3 cup drained tomatoes; place in blender or food processor. Place remaining oil and tomatoes in sun-dried tomato jar; reserve for another use. Add broth and next 7 ingredients (through garlic) to blender or food processor; process until smooth.

Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done. Serve chicken over couscous; top with sauce.

Created date

August 2004

Nutritional Information

Calories 394
Caloriesfromfat 28 %
Fat 12.3 g
Satfat 2 g
Monofat 7.6 g
Polyfat 1.6 g
Protein 44.5 g
Carbohydrate 25 g
Fiber 3.1 g
Cholesterol 99 mg
Iron 3 mg
Sodium 565 mg
Calcium 60 mg