Chicken Breasts Stuffed
with Sun-Dried Tomatoes
and Green Olives
Serves 4
▲
Pinch of saffron (about 15 threads)
¼ cup extra virgin olive oil
2½ teaspoons fresh lemon juice
1½ teaspoons mild honey, such as clover
½ teaspoon freshly grated lemon zest
¼ teaspoon crushed red pepper flakes
1 large clove garlic, crushed and peeled
1½ teaspoons kosher salt
¼ cup drained oil-packed sun-dried tomatoes,
very coarsely chopped
¼ cup pitted green olives, such as manzanilla
¼ cup loosely packed fresh flat-leaf parsley
leaves, coarsely chopped
4 split skin-on, bone-in chicken breasts
( 3 to 3½ pounds)
½ teaspoon freshly ground black pepper
Sun-Dried Tomato
and Feta Vinaigrette
Yields about 1½ cups
▲
Not only is this dressing great on salads, it’s
also delicious on boiled and peeled baby potatoes. The dressing keeps for up to one week in
the refrigerator.
1/3 cup drained oil-packed sun-dried tomatoes,
coarsely chopped, plus ¼ cup oil from the jar
¼ cup plus 2 tablespoons sherry vinegar
1 small shallot, coarsely chopped (about 3
tablespoons)
1 tablespoon loosely packed chopped
fresh oregano
¼ teaspoon sweet pimentón (smoked paprika)
Kosher salt and freshly ground black pepper
½ cup extra virgin olive oil
¼ cup crumbled feta cheese
Put the tomatoes, vinegar, shallot, oregano, pimentón, 1 teaspoon salt, ¼ teaspoon
pepper and 2 tablespoons water in a blender,
and blend to combine (don’t worry if
it doesn’t purée; it will when you add
the oil). With the blender running,
pour the olive oil and the tomato oil in
a slow steady stream through the feed
hole in the blender’s lid. Transfer to a
bowl or jar, and stir in the feta. Season
to taste with salt and pepper.
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Position a rack in the middle of the oven
and heat the oven to 425°F.
Soak the saffron in 2 teaspoons hot water
for 5 minutes. In a food processor, purée the
saffron and soaking water with the olive oil,
lemon juice, honey, lemon zest, red pepper
flakes, garlic and ½ teaspoon salt. Add the
sun-dried tomatoes, olives and parsley. Pulse
to form a coarsely chopped stuffing (it should
be coarser than pesto).
If any of the backbone is still attached to
the chicken breasts, cut it off with poultry
shears. Trim off the side flap with rib meat
and bones. Use your finger to make a small
opening between the skin and the flesh of the
breasts. Run your finger under the skin to
separate it from the breasts, making a pocket
and being careful not to detach the edges of
the skin.
Stuff the tomato mixture into the pocket,
distributing it evenly over the chicken. Pat the
skin back in place and season with 1 teaspoon
salt and ½ teaspoon pepper. Line a heavy-duty rimmed baking sheet with aluminum
foil. Roast the chicken on the baking sheet
until the juices run clear and a meat thermometer registers 165°F, about 30 minutes.
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