Oven-Roasted Chicken Breasts with Satsuma 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.

Yield: 6 servings (serving size: 1 breast half and 2 tablespoons tapenade)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 279
  • Calories from fat: 30%
  • Fat: 9.3g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 1.2g
  • Protein: 42.8g
  • Carbohydrate: 4.1g
  • Fiber: 0.9g
  • Cholesterol: 106mg
  • Iron: 2.2mg
  • Sodium: 514mg
  • Calcium: 51mg

Ingredients

  • 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)

Preparation

  1. 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. 2. Preheat oven to 425°.
  3. 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
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