Chicken With Olives And Sun Dried Tomatoes Recipe

Ingredients

8 dry-packed sun-dried tomato halves (about 1/4 cup)

Zest of 1/2 lemon, cut into very thin strips (about 2 tablespoons)

1/2 cup Kalamata olives, pitted and halved lengthwise

1 teaspoon plus 1 tablespoon olive oil

Coarse salt and ground pepper

4 boneless, skinless chicken breast halves, (6 to 8 ounces each)

Preparation

In a small saucepan, bring 3 cups water to a boil; add tomatoes and lemon zest. Reduce to a simmer; cook until tomatoes have softened, 5 to 8 minutes. Drain, and pat dry with paper towels. Slice tomatoes into 1/4-inch strips.

In a medium bowl, toss tomato mixture with olives, 1 teaspoon oil, 1/4 teaspoon salt, and a pinch of pepper.

Rub chicken all over with remaining tablespoon oil; season generously with salt and pepper. Place chicken in a 9-by-13-inch baking dish; sprinkle with tomato mixture.

Cover tightly with foil; refrigerate until ready to use, up to overnight.

Preheat oven to 450 degrees. Bake (covered with foil) 20 minutes. Remove from oven; let stand 5 minutes before serving.