Olive and Sun-Dried Tomato Sauce over Chicken |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This sauce is similar to a tapenade but has a thinner consistency. Ingredients:
1 (8-ounce) jar oil-packed sun-dried tomato halves |
1 1/4 cups fat-free, less-sodium chicken broth |
2/3 cup kalamata olives, pitted |
2 tablespoons chopped fresh parsley |
1 tablespoon capers |
1 teaspoon chopped fresh thyme |
1 teaspoon chopped fresh rosemary |
1 teaspoon balsamic vinegar |
1 garlic clove, minced |
4 (6-ounce) skinless, boneless chicken breast halves |
cooking spray |
2 cups cooked couscous |
Directions:
1. Prepare grill to medium-high heat.
2. Drain sun-dried tomatoes in a sieve over a bowl, reserving oil. Place 1 1/2 tablespoons reserved oil in a blender or food processor. Coarsely chop 2/3 cup drained tomatoes; place in blender or food processor. Place remaining oil and tomatoes in sun-dried tomato jar; reserve for another use. Add broth and next 7 ingredients (through garlic) to blender or food processor; process until smooth.
3. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done. Serve chicken over couscous; top with sauce.
|
|