adapted from The New California Cook
Marinade
1/2 cup sun-dried tomatoes
3 garlic cloves
2 tsp extra-virgin olive oil
15 Nicoise or black olives, pitted
1 tsp capers, well drained and rinsed
2 Tbsp finely chopped fresh basil
2 Tbsp finely chopped fresh parsley
1 Tbsp Dijon mustard
2 tsp fresh squeezed lemon juice
1 Tbsp balsamic vinegar
1/4 tsp salt 1/8 tsp freshly ground black pepper
3 boneless skinless chicken breasts
Sauce
2 Tbsp reserved sun-dried tomato marinade (above)
2 tsp fresh squeezed lemon juice
1/4 cup sour cream
1/4 tsp salt
1/8 tsp fresh ground black pepper
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.
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.
Place each chicken breast half between 2 pieces of wax paper. Use a mallet to pound them to 1/2-inch thickness.
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.
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.
Grill the chicken on medium-high heat. Grill about 3 inches from the heat for about 7 minutes on each side, or until opaque thoughout.
To serve, place the sauce in a small saucepan and over low heat gently heat to simmering. Place the chicken on a serving platter. Garnish with parsley. Serve immediately.