Grilled Chicken Nicoise

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.