Chicken with Olives and Sun-Dried Tomatoes

By akselden

Ingredients

• 8 dry-packed sun-dried tomato halves (about 1/4 cup)
• Zest of 1/2 lemon cut into very thin strips (about 2 tablespoons)
• 1/2 cup Kalamata olives,pitted and halved lengthwise
• 1 teaspoon plus 1 tablespoon olive oil
• coarse salt and ground pepper
• 4 boneless, skinless chicken breast halves (6 to 8 ounces each)

Preparation

Step 1

1. In a small saucepan, bring 3 cups water to a boil; add tomatoes and lemon zest. Reduce to a simmer; cook until tomatoes have softened, 5 to 8 minutes. Drain and pat dry with paper towels. Slice tomatoes into 1/4-inch strips.

2 In a medium bowl, toss tomato mixture with olives, 1 teaspoon oil, 1/4 teaspoon Salt , and a pinch of pepper.

3 Rub chicken allover with remaining tablespoon, oil; season generously
with salt and pepper. Place chicken
in a 9 x 13-inch baking dish; sprinkle with tomato mixture.

4. Cover tightly with foil; refrigerate until ready to use, up to overnight.

5 Preheat oven to 450°. Bake (covered with foil) 20 minutes. Remove
from oven; let stand 5 minutes before serving.