HealthNotes

Baked Chicken with Sun-Dried Tomatoes

• From: The Pump Energy Food Cookbook

Ingredients

• 3 oz oil-packed sun-dried tomatoes (about 20 tomatoes), coarsely chopped

• 3 Tbs rinsed and drained capers

• 1 Tbs dried marjoram

• 1/4 cup white balsamic vinegar

• 2 Tbs water

• 6 boneless, skinless chicken breasts, each 5 to 6 ounces

• olive oil cooking spray

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.

Directions

• 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.