Costco Connection - September 2009

Chicken Breasts Stuffed
with Sun-Dried Tomatoes
and Green Olives

Serves 4

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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

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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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