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.
* 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 presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires June 2009.
