QUICK FIX: Sun-dried tomatoes, capers to garlic chicken

A sun dried tomato and capers sauce makes a great topping for a quick sauteed garlic and lemon-flavored chicken breast. This is a tasty way to dress up cooked chicken breast. Just warm the chicken and top with the sauce which can be mixed together in minutes and doesn't need cooking.

Capers are the small, unopened flower bud from a bush that grows in the Mediterranean region. Once they are picked, dried, they are pickled in a vinegar brine. They vary from the small, nonpareil, type from southern France to larger types. The flavor depends largely on the brining and salting process. Buy a good quality well known brand for the best results.

Helpful hints

• The sauce can be made several days ahead and refrigerated. It is also goes well with fish or green vegetables.

Countdown

• Make barley.

• Mix chicken sauce.

• Saute chicken.

• Wine suggestion: A nice, red Chianti would go nicely with this zingy dish.

Shopping list

To buy: ¾ pound cooked or rotisserie boneless, skinless chicken breast, 1 lemon, ¼ pound green beans, 1 jar diced sun dried tomatoes in oil, 1 jar capers and 1 small package quick cooking barley.

Staples: Olive oil, minced garlic, reduced-fat mayonnaise, orange juice, salt and black peppercorns.

Sauteed Chicken with Sun-Dried Tomato Sauce

1 tablespoon lemon juice

1½ teaspoons minced garlic

¼ teaspoon freshly ground black pepper

¾ pound cooked or rotisserie boneless, skinless chicken breast

¼ cup reduced-fat mayonnaise

2 tablespoons warm water

2 tablespoons diced sun-dried tomatoes packed in oil, drained

2 tablespoons drained capers

Salt and freshly ground black pepper

Heat a nonstick skillet over medium-high heat. Combine lemon juice, garlic and black pepper together. Add lemon mixture and chicken to the skillet. Cover with a lid and cook 1 minute. Turn, and cook, covered, 1 minute, or until chicken is warm.

Mix mayonnaise and water until smooth. Cut sun-dried tomatoes into small pieces and add to mayonnaise with the capers. Spread on top of chicken. Salt and pepper to taste.

Yield: Serves 2.

Approximate nutritional analysis per serving: 315 calories, 43 percent of calories from fat, 15.2 grams fat (2.5 grams saturated, 4.2 grams monounsaturated), 108 milligrams cholesterol, 37.3 grams protein, 6.3 grams carbohydrates, 1 gram fiber, 687 milligrams sodium.

Orange Barley

2 cups water

½ cup quick cooking pearl barley

¼ pound green beans, trimmed and cut into 1-inch pieces

1 teaspoon olive oil

2 tablespoons orange juice

Salt and freshly ground black pepper

Bring water to a boil in a saucepan over medium-high heat and add barley. Cover and boil 7 minutes. If pan becomes dry, add another ½ cup water. Add beans and boil 3 minutes. Drain barley and beans into a bowl. Add olive oil, orange juice and salt and pepper to taste. Toss well.

Yield: Serves 2.

Approximate nutritional analysis per serving: 220 calories, 12 percent of calories from fat, 2.9 grams fat (0.5 grams saturated, 1.8 grams monounsaturated), no cholesterol, 6.1 grams protein, 44.4 grams carbohydrates, 9.7 grams fiber, 8 milligrams sodium.

Distributed by McClatchy Newspapers.