Total Time
2hrs 15mins
Prep 2 hrs
Cook 15 mins

Sun-dried tomatoes, olives, garlic, lemon, capers, and fresh herbs--we really love this combination of sunny mediterranean flavors--and the fact that it can mostly be made ahead! Prep time includes marinate time. Serve with a tossed salad, grilled zucchini, and jacket potatoes. Adapted from The New California Cook, by Diane Rossen Worthington.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Place each chicken breast half between 2 pieces of wax paper. Use a mallet to pound them to 1/2-inch thickness.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Most Helpful

4 5

This was very juicy, flavorful, and tangy, especially from the lemon. I substituted plain yogurt for the sour cream only because mine was passed the expiration date. Made for My Three Chefs event.