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.
Preparation
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.