Grilled Chicken Nicoise

While looking over the bookshelf for something exciting to read, I found a "lost" cookbook.  It was randomly shelved in the wrong place.  So, I decided to read an exciting cookbook.  I read them as one would read a novel, complete with post-its and tabs!  The cookbook is The New California Cook by Diane Rossen Worthington.  I had made numerous notes beside recipes that I had long forgotten.  How fun it will be to revisit them.

I found a recipe called Grilled Chicken Nicoise.  I had most of the ingredients so decided that it was going to be on the menu.  We loved the combination of flavors and the fact that it could mostly be made ahead.  I had purchased a large jar of sun-dried tomatoes while at Costco so I used those as opposed to rehydrating the dry-packed.

Grilled Chicken Nicoise

adapted from The New California Cook

Marinade
1/2 cup sun-dried tomatoes
3 garlic cloves
2 tsp extra-virgin olive oil
15 Nicoise or black olives, pitted
1 tsp capers, well drained and rinsed
2 Tbsp finely chopped fresh basil
2 Tbsp finely chopped fresh parsley
1 Tbsp Dijon mustard
2 tsp fresh squeezed lemon juice
1 Tbsp balsamic vinegar
1/4 tsp salt 1/8 tsp freshly ground black pepper

3 boneless skinless chicken breasts

Sauce
2 Tbsp reserved sun-dried tomato marinade (above)
2 tsp fresh squeezed lemon juice
1/4 cup sour cream
1/4 tsp salt
1/8 tsp fresh ground black pepper

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.  Garnish with parsley.  Serve immediately.

PRINTABLE RECIPE

The family gave this an unsolicited thumbs up!  How great is that!?

I am sending this to Michael at Designs by Gollum for Foodie Friday!  She graciously hosts us each week!  Stop by and take a look at the great dishes prepared.