Mediterranean Grilled Chicken with Sun-Dried Tomato Sauce
Indulge in the vibrant flavors of the Mediterranean with this Grilled Chicken dish featuring a rich sun-dried tomato sauce. The harmonious blend of sun-dried tomatoes, olives, garlic, and an array of fresh herbs is not only delicious but also easy to prepare ahead of time. Perfect for summer grilling, this dish shines alongside a refreshing tossed salad, grilled zucchini, and fluffy jacket potatoes. Experience the delightful freshness with every bite, inspired by the culinary philosophy of The New California Cook, by Diane Rossen Worthington.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
sun-dried tomatoes
1/2 cup (drained and dried (rehydrated if using dry-packed))
garlic cloves
3 (minced)
extra-virgin olive oil
2 teaspoons (n/a)
nicoise olives or black olives
15 (pitted)
capers
1 teaspoon (well drained and rinsed)
fresh basil
2 tablespoons (finely chopped)
fresh parsley
2 tablespoons (finely chopped)
Dijon mustard
1 tablespoon (n/a)
fresh squeezed lemon juice
2 teaspoons (n/a)
balsamic vinegar
1 tablespoon (n/a)
salt
1/4 teaspoon (to taste)
black pepper
1/8 teaspoon (freshly ground)
boneless skinless chicken breasts
3 (pounded to 1/2-inch thickness)
reserved sun-dried tomato marinade
2 tablespoons (from earlier)
fresh squeezed lemon juice
2 teaspoons (n/a)
sour cream
1/4 cup (n/a)
salt
1/4 teaspoon (to taste)
black pepper
1/8 teaspoon (freshly ground)
Instructions
1
Drain the sun-dried tomatoes and pat them dry. If using dry-packed tomatoes, pour boiling water over them and let soften for 20 minutes before draining and drying.
2
In a food processor, mince the garlic. Add the sun-dried tomatoes and the remaining marinade ingredients: olive oil, olives, capers, fresh basil, parsley, Dijon mustard, lemon juice, balsamic vinegar, salt, and black pepper. Process until mixture is pureed into a thick paste. Reserve 2 tablespoons of this marinade for the sauce, and taste for seasoning adjustments.
3
Prepare the chicken breasts by placing each piece between two sheets of wax paper. Use a meat mallet to pound the chicken to about 1/2-inch thickness for even cooking.
4
Place the pounded chicken breasts in a large shallow glass dish. Spread the prepared marinade evenly over them, turning to coat both sides. Cover the dish and refrigerate for at least 2 hours, or up to 8 hours for maximum flavor.
5
To make the sauce, whisk together the reserved marinade, lemon juice, sour cream, salt, and pepper in a small mixing bowl until smooth. Adjust the seasonings as desired and set aside.
6
Preheat the grill to medium-high heat. Grill the marinated chicken, about 3 inches from the heat source, for approximately 7 minutes on each side, or until the chicken is thoroughly opaque and reaches an internal temperature of 165°F (75°C).
7
To serve, gently warm the sauce in a small saucepan over low heat until it simmers. Arrange the grilled chicken on a serving platter, drizzle with the warm sauce, and garnish with fresh parsley. Serve immediately with sides of your choice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Grilled Chicken with Sun-Dried Tomato Sauce?
It is a vibrant Mediterranean-inspired dish featuring grilled chicken breasts topped with a rich sauce made from sun-dried tomatoes, olives, garlic, and fresh herbs.
How long should I marinate the chicken?
The chicken should be marinated in the refrigerator for at least 2 hours, or up to 8 hours for maximum flavor development.
What is the recommended internal temperature for the chicken?
The chicken is safely cooked when it reaches an internal temperature of 165°F (75°C) and is thoroughly opaque.
How thick should the chicken breasts be before grilling?
You should use a meat mallet to pound the chicken breasts to approximately 1/2-inch thickness to ensure even cooking.
How do I prepare dry-packed sun-dried tomatoes?
If using dry-packed tomatoes, pour boiling water over them and let them soften for 20 minutes before draining and drying them.
What type of olives are recommended for the marinade?
The recipe calls for 15 pitted Nicoise olives or standard black olives.
Which fresh herbs are used in this recipe?
The recipe uses 2 tablespoons each of finely chopped fresh basil and fresh parsley.
What ingredients are in the sun-dried tomato sauce?
The sauce is made by whisking together reserved marinade, lemon juice, sour cream, salt, and black pepper.
How many garlic cloves are needed for the marinade?
You will need 3 minced garlic cloves for the marinade base.
What is the estimated grilling time for the chicken?
Grill the chicken over medium-high heat for approximately 7 minutes on each side.
What sides pair well with Mediterranean Grilled Chicken?
It pairs perfectly with a refreshing tossed salad, grilled zucchini, and fluffy jacket potatoes.
Can this recipe be prepared in advance?
Yes, it is easy to prepare ahead of time as the marinade requires several hours and the sauce can be set aside until serving.
Do I need to rinse the capers?
Yes, the 1 teaspoon of capers should be well drained and rinsed before being added to the food processor.
What kind of mustard is used in the marinade?
The recipe specifies using 1 tablespoon of Dijon mustard.
What type of vinegar is included in the marinade?
1 tablespoon of balsamic vinegar is used to add depth to the marinade.
What is the purpose of sour cream in this recipe?
Sour cream is used as the base for the final sauce to give it a smooth, creamy texture.
Should the sauce be served hot or cold?
The sauce should be gently warmed in a small saucepan over low heat until it simmers before being drizzled over the chicken.
How much olive oil is required?
The recipe uses 2 teaspoons of extra-virgin olive oil for the marinade.
What should I do with the sun-dried tomatoes first?
Drain them and pat them dry to ensure the marinade consistency is correct.
How much lemon juice is used in total?
A total of 4 teaspoons of fresh squeezed lemon juice is used, split between the marinade and the sauce.
What tool should I use to puree the marinade?
A food processor is recommended to mince the garlic and process the ingredients into a thick paste.
How much of the marinade should be reserved for the sauce?
You should reserve 2 tablespoons of the pureed sun-dried tomato mixture before coating the chicken.
Is salt and pepper added to both the marinade and the sauce?
Yes, both components use salt and freshly ground black pepper to taste.
What type of chicken is best for this recipe?
Boneless skinless chicken breasts are the ideal choice for this grilling method.
How do I garnish the final dish?
Garnish the grilled chicken and sauce with fresh parsley before serving immediately.
What grill setting is used?
The grill should be preheated to medium-high heat.
Where should the chicken be placed on the grill?
The chicken should be placed approximately 3 inches from the heat source.
Can I use oil-packed sun-dried tomatoes?
Yes, simply drain and pat them dry before processing them with the other ingredients.
Who is the culinary inspiration for this recipe?
The recipe is inspired by the culinary philosophy of Diane Rossen Worthington in 'The New California Cook'.
How many chicken breasts are used in this recipe?
The recipe calls for 3 boneless skinless chicken breasts.