Oven-Roasted Chicken Breasts With Satsuma Tapenade Recipe

Name: Oven-Roasted Chicken Breasts With Satsuma Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup fresh satsuma orange juice (about 2 satsumas); 1 cup pitted kalamata olives; 1 tablespoon capers; 2 teaspoons grated satsuma orange rind; 2 garlic cloves, minced; 2 anchovy fillets, drained; 2 tablespoons extra-virgin olive oil, divided; 6 (8-ounce) bone-in chicken breast halves, skinned; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; Satsuma orange wedges (optional); Flat-leaf parsley sprigs (optional)

Servings: persons

1/2 cup fresh satsuma orange juice (about 2 satsumas)
1 cup pitted kalamata olives
1 tablespoon capers
2 teaspoons grated satsuma orange rind
2 garlic cloves, minced
2 anchovy fillets, drained
2 tablespoons extra-virgin olive oil, divided
6 (8-ounce) bone-in chicken breast halves, skinned
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Satsuma orange wedges (optional)
Flat-leaf parsley sprigs (optional)

1
Place juice in a small saucepan. Bring to a simmer over medium heat; cook until reduced to 1/4 cup (about 3 minutes). Place juice, olives, and next 4 ingredients (through anchovies) in a food processor. Add 1 tablespoon oil; process until well blended.
2
Preheat oven to 425u00b0.
3
Sprinkle chicken evenly with salt and pepper. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add 3 breast halves to pan, meat sides down; cook 5 minutes or until lightly browned. Place chicken on a jelly-roll pan. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining 3 breast halves. Bake at 425u00b0 for 15 minutes or until chicken is done. Serve with tapenade. Garnish with orange wedges and parsley, if desired.
4
Wine note: If you haven't tried the white grape varietal viognier, now is the time. The bright, exotic orange flavor in this dish is enhanced by a viognier's citrusy floral and exotic qualities. A terrific, lively one is Yalumba's Viognier 2007 from Eden Valley, Australia ($12). -Karen MacNeil

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup fresh satsuma orange juice (about 2 satsumas), 1 cup pitted kalamata olives, 1 tablespoon capers, 2 teaspoons grated satsuma orange rind, and more.

Yes, Oven-Roasted Chicken Breasts With Satsuma Tapenade falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oven-Roasted Chicken Breasts With Satsuma Tapenade

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