Oven-Roasted Chicken Breasts with Satsuma Tapenade

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