Directions:
- Drain tomatoes and pat them dry. (If using dry-packed, pour boiling water over them to re-hydrate. Let soften for 20 minutes. Drain and pat dry.
- Mince the garlic in a food processor fitted with a metal blade. Add the sun-dried tomatoes and the remainder of the marinade ingredients. Process until pureed to the consistency of a thick paste. Reserve 2 Tbsp of the marinade for the sauce. Taste and adjust seasonings.
- Place each chicken breast half between 2 pieces of wax paper. Use a mallet to pound them to 1/2-inch thickness.
- Place the chicken breasts in a large shallow glass dish. Pat/spread the marinade over the chicken. Turn chicken coat both sides evenly. Cover and refrigerate the chicken for a minimum of two hours and a maximum of eight.
- To make the sauce, combine the reserved marinade, lemon juice, sour cream, salt and pepper in a small mixing bowl and whisk until smooth. Taste and adjust seasonings. Set aside.
- Grill the chicken on medium-high heat. Grill about 3 inches from the heat for about 7 minutes on each side, or until opaque throughout.
- To serve, place the sauce in a small saucepan and over low heat gently heat to simmering. Place the chicken on a serving platter. Drizzle warm sauce over the chicken, and garnish with parsley. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.66 Kcal (735 kJ) | ||
| Calories from fat | 63.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.07g | 11% | |
|---|---|---|---|
| Cholesterol | 72.97mg | 24% | |
| Sodium | 672.27mg | 28% | |
| Potassium | 534.43mg | 11% | |
| Total Carbs | 4.69g | 2% | |
| Sugars | 2.27g | 9% | |
| Dietary Fiber | 0.74g | 3% | |
| Protein | 24.89g | 50% | |
| Vitamin C | 5.5mg | 9% | |
| Iron | 0.6mg | 4% | |
| Calcium | 32.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 116.2 Kcal (487 kJ) | ||
| Calories from fat | 42.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.68g | 11% | |
|---|---|---|---|
| Cholesterol | 48.27mg | 24% | |
| Sodium | 444.7mg | 28% | |
| Potassium | 353.52mg | 11% | |
| Total Carbs | 3.1g | 2% | |
| Sugars | 1.5g | 9% | |
| Dietary Fiber | 0.49g | 3% | |
| Protein | 16.46g | 50% | |
| Vitamin C | 3.7mg | 9% | |
| Iron | 0.4mg | 4% | |
| Calcium | 21.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Roast Pumpkin & Feta Salad
Butternut pumpkin, peeled and cubed, Olive oil, Cinnamon and 13 more.. -
Caprese Toasties
Bread, Fresh mozzarella, sliced, Fresh basil leaves and 6 more.. -
Pasta Fagioli
Onions, finely chopped, Olive oil, Garlic cloves, minced and 11 more.. -
Eggs in Purgatorio
Olive oil, Minced garlic or 1/4 tsp garlic powder and 9 more.. -
Nicoise Salad Recipe
Lemon juice, Extra-virgin olive oil and 18 more.. -
Summer Garden Lentil and Pasta Salad
Balsamic vinegar, Minced shallots, Minced fresh garlic and 21 more.. -
Salade Nicoise
Lemon juice (from 2 or 3 lemons), Extra virgin olive oil and 18 more.. -
Italian Turkey Burgers
Sun-dried tomatoes (not packed in oil), Boiling water and 15 more.. -
Leon Salad
Extra virgin olive oil, Red wine vinegar and 17 more.. -
Marinated Lamb with Orange Chimichurri
Dijon mustard, Grated orange rind, Ground cumin, Paprika and 17 more.. -
Salade Nicoise
Lemon juice (about 3 lemons), Extra virgin olive oil and 18 more.. -
Chicken in Tomato-Caper Sauce
Boneless skinless chicken breast halves (6 oz each) and 11 more.. -
Shrimp and Penne Primavera
Sun-dried tomato halves, Penne pasta, Olive oil and 10 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
