Olive and Sun-Dried Tomato Sauce over Chicken

This sauce is similar to a tapenade but has a thinner consistency.

Yield: 4 servings (serving size: 1 chicken breast half, 1/2 cup couscous, and 1/2 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 394
  • Calories from fat: 28%
  • Fat: 12.3g
  • Saturated fat: 2g
  • Monounsaturated fat: 7.6g
  • Polyunsaturated fat: 1.6g
  • Protein: 44.5g
  • Carbohydrate: 25g
  • Fiber: 3.1g
  • Cholesterol: 99mg
  • Iron: 3mg
  • Sodium: 565mg
  • Calcium: 60mg

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

Preparation

  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.
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Olive and Sun-Dried Tomato Sauce over Chicken Recipe at a Glance
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