Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 2

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.

Joanne Weir
Recipe by Cooking Light December 2008

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Recipe Summary

Yield:
6 servings (serving size: 1 breast half and 2 tablespoons tapenade)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 425°.

  • 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.

  • 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

Nutrition Facts

279 calories; calories from fat 30%; fat 9.3g; saturated fat 1.6g; mono fat 5.7g; poly fat 1.2g; protein 42.8g; carbohydrates 4.1g; fiber 0.9g; cholesterol 106mg; iron 2.2mg; sodium 514mg; calcium 51mg.
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