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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. Place each chicken breast half between 2 pieces of wax paper. Use a mallet to pound them to 1/2-inch thickness. | 4. 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. | 5. 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. | 6. 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. | 7. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sun tomato	1/2	cup	sun-dried	-	-	-	-
garlic clove	3			-	-	-	-
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
nicoise olive	15		pitted	-	-	-	-
caper	1	teaspoon	drained rinsed	0.6593	0.1402	0.0677	0.0247
basil	2	tablespoons	chopped	1.219	0.1404	0.16699999999999998	0.0339
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
dijon mustard	1	tablespoon		-	-	-	-
lemon juice	2	teaspoons	squeezed	2.2367	0.7015	0.0356	0.0244
balsamic vinegar	1	tablespoon		14.08	2.7248	0.0784	0.0
salt	1/4	teaspoon		-	-	-	-
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
chicken breast	3	boneless	skinless boneless	-	-	-	-
tomato	2	tablespoons	reserved sun-dried	5.175	1.1475	0.27	0.045
lemon juice	2	teaspoons	squeezed	2.2367	0.7015	0.0356	0.0244
cream	1/4	cup	sour	113.85	2.6622	1.403	11.1262
salt	1/4	teaspoon		-	-	-	-
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.