Oven-Roasted Chicken Breasts with Satsuma Tapenade

Name: Oven-Roasted Chicken Breasts with Satsuma Tapenade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 fillets anchovy fillets, drained; 0 teaspoons freshly ground black pepper; 1 Tbsp capers; 1 kilograms bone-in chicken breast halves, skinned; 2 garlic cloves, minced; 237 milliliters pitted kalamata olives; 2 Tbsps extra-virgin olive oil, divided; 118 milliliters fresh satsuma orange juice (about 2 satsumas); 2 teaspoons grated satsuma orange rind; 0 teaspoons salt

The recipe Oven-Roasted Chicken Breasts with Satsuma Tapenade can be made in approximately 45 minutes. This gluten free, dairy free, and primal recipe serves 6. One portion of this dish contains approximately 49g of protein, 14g of fat, and a total of 346 calories. If you have olive oil, satsuman orange rind, capers, and a few other ingredients on hand, you can make it. To use up the orange rind you could follow this main course with the Blueberry-Orange Parfaits as a dessert. It works well as a main course.

Instructions

Place juice in a small saucepan. Bring to a simmer over medium heat; cook until reduced to 1/4 cup (about 3 minutes).

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Juice

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Sauce Pan

Place juice, olives, and next 4 ingredients (through anchovies) in a food processor.

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Anchovies

Olives

Juice

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Food Processor

Add 1 tablespoon oil; process until well blended.

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Cooking Oil

Preheat oven to 42

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Oven

Sprinkle chicken evenly with salt and pepper.

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Salt And Pepper

Whole Chicken

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat.

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Cooking Oil

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Frying Pan

Add 3 breast halves to pan, meat sides down; cook 5 minutes or until lightly browned.

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Meat

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Frying Pan

Place chicken on a jelly-roll pan. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining 3 breast halves.

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Whole Chicken

Jelly

Roll

Cooking Oil

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Frying Pan

Bake at 425 for 15 minutes or until chicken is done.

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Whole Chicken

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Oven

Serve with tapenade.

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Tapenade

Garnish with orange wedges and parsley, if desired.

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Parsley

Orange

Wine note: If you haven't tried the white grape varietal viognier, now is the time. The bright, exotic orange flavor in this dish is enhanced by a viognier's citrusy floral and exotic qualities. A terrific, lively one is Yalumba's Viognier 2007 from Eden Valley, Australia ($12). Karen MacNeil

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Viognier