Oven-Roasted Chicken Breasts with Satsuma Tapenade

Ingredients

• 2 fillet anchovy drained
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon capers 
• 48 ounce chicken breast halves bone-in
• 2  garlic cloves minced
• 1 cup kalamata olives pitted
• 2 tablespoons olive oil extra-virgin divided
• 0.5 cup orange juice fresh 2 satsumas
• 2 teaspoons orange rind grated
• 0.3 teaspoon salt 

Equipment

• food processor
• frying pan
• sauce pan
• oven

Directions

1. Place juice in a small saucepan. Bring to a simmer over medium heat; cook until reduced to 1/4 cup (about 3 minutes).
2. Place juice, olives, and next 4 ingredients (through anchovies) in a food processor.
3. Add 1 tablespoon oil; process until well blended.
4. Preheat oven to 42
5. Sprinkle chicken evenly with salt and pepper.
6. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat.
7. Add 3 breast halves to pan, meat sides down; cook 5 minutes or until lightly browned.
8. Place chicken on a jelly-roll pan. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining 3 breast halves.
9. Bake at 425 for 15 minutes or until chicken is done.
10. Serve with tapenade.
11. Garnish with orange wedges and parsley, if desired.
12. Wine note: If you haven't tried the white grape varietal viognier, now is the time. The bright, exotic orange flavor in this dish is enhanced by a viognier's citrusy floral and exotic qualities. A terrific, lively one is Yalumba's Viognier 2007 from Eden Valley, Australia ($12). Karen MacNeil