Main Dishes
Baked Chicken with SunDried Tomatoes
Baked Chicken with SunDried Tomatoes
Serves: 6
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.
Calorie: 200, Proteins: 34 g, Total Fat: 5 g, Fiber: 1 g.


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 each boneless, skinless chicken breasts, each 5 to 6 ounces 1 tbs olive oil or cooking spray


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.

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