Chicken with Sun Dried Tomatoes and Olives


Zest and juice of 1 small or medium lemon or Meyer lemon (which I used)
3 Tablespoons olive oil
1/4 cup herb combination, Thyme, Rosemary, basil and oregano (you can omit one if you don't like)
Salt and pepper to taste
3/4 cup of pitted green olives and/or Kalamata olives
2 heaping tablespoons of sliced or julianned sun dried tomatoes in oil
3 large garlic cloves
2 tablespoons water
6 boneless, skinless chicken breasts


Preheat oven to 425. Combine garlic, lemon juice and zest, herb mixture, sun dried tomatoes, salt and pepper in a food processor into a chunky paste. Taste and adjust seasonings, if necessary. Place chicken breasts in oven proof dish, pour marinade over chicken breasts, spreading some of the garlic and sun dried tomatoes on top of the chicken. Add olives to baking dish. Add two tablespoons of water to the pan. Roast for 25 minutes. Serve over rice, pasta, or sautéed spinach.


Tired of the same old chicken? This recipe is quick, easy and delicious!




Friday, January 18, 2013 - 8:17am

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