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.

How to Make It

Step 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.

Step 2

Preheat oven to 425°.

Step 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.

Step 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

Ratings & Reviews

gunderw00d's Review

March 11, 2014
Ignore the notion that 2 oranges will get you 1/2c of juice - unless they're the largest Satsuma ever. I ended up having to pull 8 from my tree. I found the orange flavor came through the Tapenade just fine, playing in and out of prominence in a lovely way. I could only find 1lb chicken breasts on the bone, so used my leave-in thermometer and let it cook as long as it needed. I think it was closer to 35 mins. Served with brown rice, orange wedges, and a bottle of Chenin Blanc (local stores were distressingly out of the recommended Viognier, as was my cellar). It worked quite well as a substitute!

Bethany101's Review

January 24, 2009
Overall the dish was not bad but the tapenade was a bit too salty and could benefit from using less than 1 cup of kalamata olives. The satsuma flavor was not at all detectable- mostly olive/caper flavor. The chicken texture and flavor was superb from the pan searing then high temperature baking method.

ProvenceNW's Review

December 11, 2008
This is an excellent, light tapenade that I served as an appetizer with pita chips and French mini toasts, garnishing the serving tray with halved satusmas with an olive in the center. I added Courvoisier for extra zip. Everyone raved about it and I will definitely make it again. I haven't made the chicken yet.