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Baked Chicken with Sun-Dried Tomatoes

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Baked Chicken with Sun-Dried Tomatoes

Recipe Image

Make it a Meal

Add these dishes to make a full meal:

Beet Salad

Fresh Baby Spinach with Wild Mushrooms

Vanilla Yogurt Panna Cotta

Wine Pairings

When baked with this heady mixture of sun-dried tomatoes and capers, chicken breasts are extremely tasty. You don't need salt and yet the flavor is bright and piquant. Be sure to use oil-packed sun-dried tomatoes; the dry-packed tomatoes are tougher and won't soften as much as they cook.

Preparation facts

Yield: 6 servings

Ingredients

3 oz oil-packed sun-dried tomatoes (about 20 tomatoes), coarsely chopped

3 Tbs rinsed and drained capers

1 Tbs dried marjoram

1/4 cup white balsamic vinegar

2 Tbs water

6 boneless, skinless chicken breasts, each 5 to 6 ounces

olive oil cooking spray

Directions

Preheat the oven to 425°F.

In a small bowl, combine the tomatoes, capers, and marjoram. Add the vinegar and water and stir to mix.

Lay the chicken on a work surface, cover with plastic wrap, and pound gently with a meat mallet or the flat side of a small, heavy frying pan until about inch thick and even. Put the chicken in a shallow baking pan sprayed with cooking spray that is large enough to hold them in a single layer.

Spoon the tomato mixture over and around the chicken. Bake for 20 to 25 minutes or until the chicken is cooked through and an instant-read thermometer registers 160°F.

Serve the chicken with the sun-dried tomatoes and capers spooned over it.

Recipe courtesy of The Pump Energy Food by Steve Kapelonis and Elena Kapelonis. Copyright © 2005 Steve Kapelonis and Elena Kapelonis. All Rights Reserved. Published by Hyperion. Available wherever books are sold.

Nutrition facts

Serving Size 1 serving
Calories 200
Calories from Fat 44 (22%)
% Daily Value*
8%Total Fat 5g
2%Total Carbohydrate 6g
4%Dietary Fiber 1g
68%Protein 34g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.



*The information in this newsletter is for educational use only. Do not attempt to self-diagnose or treat any condition. Please consult your healthcare practitioner if you believe you may have any of the signs or symptoms discussed above before using any of the nutrients discussed.

You should also consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem.
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