Sun-dried tomatoes add zing to chicken
A sun-dried tomato and capers sauce makes a great topping for a quick sauteéd garlic and lemon-flavored chicken breast. This is a tasty way to dress up cooked chicken breast. Just warm the chicken and top with the sauce, which can be mixed together in minutes and doesn't need cooking.
Capers are the small, unopened flower bud from a bush that grows in the Mediterranean region. Once they are picked and dried, they are pickled in a vinegar brine. They vary from the small nonpareil type from southern France to larger types. The flavor depends largely on the brining and salting process. Buy a good quality, well-known brand for the best results.
Tip: The sauce can be made several days ahead and refrigerated. It is also goes well with fish or green vegetables.
Wine suggestion: A nice red Chianti would go nicely with this zingy dish.
SAUTEED CHICKEN WITH SUN-DRIED TOMATO SAUCE
1 tablespoon lemon juice
1-1⁄2 teaspoons minced garlic
1⁄4 teaspoon freshly ground black pepper
3⁄4 pound cooked or rotisserie boneless, skinless chicken breast
1⁄4 cup reduced-fat mayonnaise
2 tablespoons warm water
2 tablespoons diced sun-dried tomatoes packed in oil, drained
2 tablespoons drained capers
Salt and freshly ground black pepper
Preparation
Heat a nonstick skillet over medium-high heat. Combine lemon juice, garlic and black pepper together. Add lemon mixture and chicken to the skillet. Cover with a lid and cook one minute. Turn, and cook, covered, one minute, or until chicken is warmed through.
Mix mayonnaise and water until smooth. Cut sun-dried tomatoes into small pieces and add to mayonnaise with the capers. Spread on top of chicken. Add salt and pepper, to taste. Makes two servings.
ORANGE BARLEY
2 cups water
1⁄2 cup quick-cooking pearl barley
1⁄4 pound green beans, trimmed and cut into 1-inch pieces
1 teaspoon olive oil
2 tablespoons orange juice
Salt and freshly ground black pepper
Preparation
Bring water to a boil in a saucepan over medium-high heat and add barley. Cover and boil seven minutes. If pan becomes dry, add another 1⁄2 cup water. Add beans and boil three minutes. Drain barley and beans into a bowl. Add olive oil, orange juice and salt and pepper, to taste. Toss well. Makes two servings.
Linda Gassenheimer is the author of 14 cookbooks including her newest, "The Flavors of the Florida Keys" and "Mix 'n Match Meals in Minutes for People with Diabetes." Visit Linda on her web page at DinnerInMinutes.com or e-mail her at Linda@DinnerInMinutes.com.
