Sumac Grilled Chicken with Sun-dried Tomato and Olive Tapenade

Recipe and photography by Erin Grunstein Halpern

SERVES 5

• 5 boneless, skinless chicken cutlets, cut into thin slices
• 2 Tbsp olive oil
• 2 Tbsp olive tapenade or chipped kalamata olives
• 4 cloves garlic, minced
• 4 sun-dried tomatoes in oil, chopped into tiny pieces
• 2 tsp sumac
• 2 Tbsp fresh basil, finely chopped
• Zest of 1 lemon
• 1 Tbsp capers

Mix together all ingredients besides chicken. Coat chicken in the marinade (yu can reserve some marinade for garnish later or you can make a bit extra). Allow to marinate for about an hour.

Grill for about 5 minutes per side.

(Originally featured in Family Table, Issue 695)