ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Oven-Roasted Chicken Breasts with Satsuma Tapenade

Yield 6 servings (serving size: 1 breast half and 2 tablespoons tapenade)
Satsuma flavor brightens a classic olive-and-caper mixture in this simple dinner dish. We use kalamata olives, but niçoise would work nicely as well. The tapenade would also be good atop crostini.


  • 1/2 cup fresh satsuma orange juice (about 2 satsumas)
  • 1 cup pitted kalamata olives
  • 1 tablespoon capers
  • 2 teaspoons grated satsuma orange rind
  • 2 garlic cloves, minced
  • 2 anchovy fillets, drained
  • 2 tablespoons extra-virgin olive oil, divided
  • 6 (8-ounce) bone-in chicken breast halves, skinned
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Satsuma orange wedges (optional)
  • Flat-leaf parsley sprigs (optional)

Nutrition Information

  • calories 279
  • caloriesfromfat 30 %
  • fat 9.3 g
  • satfat 1.6 g
  • monofat 5.7 g
  • polyfat 1.2 g
  • protein 42.8 g
  • carbohydrate 4.1 g
  • fiber 0.9 g
  • cholesterol 106 mg
  • iron 2.2 mg
  • sodium 514 mg
  • calcium 51 mg

How to Make It

  1. Place juice in a small saucepan. Bring to a simmer over medium heat; cook until reduced to 1/4 cup (about 3 minutes). Place juice, olives, and next 4 ingredients (through anchovies) in a food processor. Add 1 tablespoon oil; process until well blended.

  2. Preheat oven to 425°.

  3. Sprinkle chicken evenly with salt and pepper. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add 3 breast halves to pan, meat sides down; cook 5 minutes or until lightly browned. Place chicken on a jelly-roll pan. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining 3 breast halves. Bake at 425° for 15 minutes or until chicken is done. Serve with tapenade. Garnish with orange wedges and parsley, if desired.

  4. Wine note: If you haven't tried the white grape varietal viognier, now is the time. The bright, exotic orange flavor in this dish is enhanced by a viognier's citrusy floral and exotic qualities. A terrific, lively one is Yalumba's Viognier 2007 from Eden Valley, Australia ($12). —Karen MacNeil