Grilled Chicken Nicoise
"Sun-dried tomatoes, olives, garlic, lemon, capers, and fresh herbs--we really love this combination of sunny mediterranean flavors--and the fact that it can mostly be made ahead! Prep time includes marinate time. Serve with a tossed salad, grilled zucchini, and jacket potatoes. Adapted from The New California Cook, by Diane Rossen Worthington."
photo by threeovens
- Ready In:
- 2hrs 15mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
-
Marinade
- 1⁄2 cup sun-dried tomato
- 3 garlic cloves
- 2 teaspoons extra-virgin olive oil
- 15 nicoise olives, pitted (or black olives)
- 1 teaspoon capers, well drained and rinsed
- 2 tablespoons finely chopped fresh basil
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh squeezed lemon juice
- 1 tablespoon balsamic vinegar
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 3 boneless skinless chicken breasts
-
Sauce
- 2 tablespoons reserved sun-dried tomato marinade (above)
- 2 teaspoons fresh squeezed lemon juice
- 1⁄4 cup sour cream
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
directions
- Drain tomatoes and pat them dry. (If using dry-packed, pour boiling water over them to re-hydrate. Let soften for 20 minutes. Drain and pat dry.
- Mince the garlic in a food processor fitted with a metal blade. Add the sun-dried tomatoes and the remainder of the marinade ingredients. Process until pureed to the consistency of a thick paste. Reserve 2 Tbsp of the marinade for the sauce. Taste and adjust seasonings.
- Place each chicken breast half between 2 pieces of wax paper. Use a mallet to pound them to 1/2-inch thickness.
- Place the chicken breasts in a large shallow glass dish. Pat/spread the marinade over the chicken. Turn chicken coat both sides evenly. Cover and refrigerate the chicken for a minimum of two hours and a maximum of eight.
- To make the sauce, combine the reserved marinade, lemon juice, sour cream, salt and pepper in a small mixing bowl and whisk until smooth. Taste and adjust seasonings. Set aside.
- Grill the chicken on medium-high heat. Grill about 3 inches from the heat for about 7 minutes on each side, or until opaque throughout.
- To serve, place the sauce in a small saucepan and over low heat gently heat to simmering. Place the chicken on a serving platter. Drizzle warm sauce over the chicken, and garnish with parsley. Serve immediately.
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Reviews
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This was very juicy, flavorful, and tangy, especially from the lemon. I substituted plain yogurt for the sour cream only because mine was passed the expiration date. Made for My Three Chefs event.
Tweaks
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This was very juicy, flavorful, and tangy, especially from the lemon. I substituted plain yogurt for the sour cream only because mine was passed the expiration date. Made for My Three Chefs event.
RECIPE SUBMITTED BY
<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>
