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Olive and Sun-Dried Tomato Sauce over Chicken

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Prepare grill to medium-high heat.

  2. 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.

  3. 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.