Grilled Chicken Nicoise

• Marinade
• 1/2 cup sun-dried tomato
• 3 garlic cloves
• 2 teaspoons extra-virgin olive oil
• 15 nicoise olives, pitted (or black olives)
• 1 teaspoon capers, well drained and rinsed
• 2 tablespoons finely chopped fresh basil
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon Dijon mustard
• 2 teaspoons fresh squeezed lemon juice
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 3 boneless skinless chicken breasts
• Sauce
• 2 tablespoons reserved sun-dried tomato marinade (above)
• 2 teaspoons fresh squeezed lemon juice
• 1/4 cup sour cream
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper

1. 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.
2. 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.
3. Place each chicken breast half between 2 pieces of wax paper. Use a mallet to pound them to 1/2-inch thickness.
4. 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.
5. 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.
6. Grill the chicken on medium-high heat. Grill about 3 inches from the heat for about 7 minutes on each side, or until opaque throughout.
7. To serve, place the sauce in a small saucepan and over low heat gently heat to simmering. Place the chicken on a serving platter. Drizzle warm sauce over the chicken, and garnish with parsley. Serve immediately.

marinade, tomato, garlic, extravirgin olive oil, nicoise olives, capers, fresh basil, fresh parsley, mustard, fresh squeezed lemon juice, balsamic vinegar, salt, fresh ground black pepper, chicken breasts, sauce, tomato marinade, fresh squeezed lemon juice, sour cream, salt, fresh ground black pepper

Taken from www.food.com/recipe/grilled-chicken-nicoise-447428 (may not work)