Oven-Roasted Chicken Breasts with Satsuma Tapenade

Yield: 6 servings.

1/2 cup fresh satsuma orange juice (about 2 satsumas)
1 cup pitted kalamata olives
1 Tbs capers
2 tsp grated satsuma orange rind
2 garlic cloves, minced
2 anchovy fillets, drained
2 Tbs extra-virgin olive oil, divided
6 (8-oz) bone-in chicken breast halves, skinned
1/4 tsp salt
1/4 tsp freshly ground salt
1/4 tsp freshly ground black pepper
Satsuma orange wedges (optional)
Flat-leaf parsley sprigs (optional)

Place juice in a small saucepan. Bring to a simmer over medium heat; cook until reduced to 1/4 cup (about 3 mins). Place juice, olives, and next 4 ingredients (through anchovies) in a food processor. Add 1 Tbs oil; process until well blended.

Preheat oven to 425 F.

Sprinkle chicken breasts evenly with salt and pepper. Heat 1 1/2 tsp oil in large nonstick skillet over medium heat. Add 3 breast halves to pan, meat sides down; cook 5 mins or until lightly browned.

Place chicken on a jelly-roll pan. Repeat procedure with remaining 1 1/2 tsp oil and remaining 3 breast halves. Bake at 425 F for 15 mins or until chicken is done. Serve with tapenade. Garnish with orange wedges and parsley, if desired.

From Cooking Light, December 2008.