Texannie
Member
07-16-2001
| Friday, June 09, 2006 - 1:10 pm
yum!! doesn't this sound good!! Basil-Stuffed Chicken With Red Potatoes and Olives Serves 4 Prep time: 10 minutes Cooking time: 45 minutes Note: The basil filling is like a mock pesto, using water instead of oil for fewer calories (but not less flavor!). Cooking spray 2 tablespoons pine nuts 1 cup packed fresh basil leaves 4 cloves garlic 1 tablespoon grated Parmesan cheese 1/4 cup water 4 4-ounce skinless, boneless chicken breast halves Salt and ground black pepper to taste 6 small red potatoes, quartered 16 pitted kalamata olives 1/4 cup balsamic vinegar 1 tablespoon honey 2 teaspoons olive oil Preheat oven to 375[degrees] F. Coat a shallow baking pan with cooking spray. Place pine nuts in a small, dry skillet and set pan over medium-low heat. Cook 2-3 minutes, until nuts are golden brown, shaking the pan frequently to prevent burning. Transfer nuts to a blender and add basil, garlic, Parmesan and water. Puree until a thick paste forms. Using a sharp knife, make a "pocket" in each chicken breast by slicing into the side of each half (cut almost through to the other side). Spoon 1/4 basil mixture into each pocket. Place stuffed chicken in prepared pan and season with salt and black pepper. Arrange potatoes and olives around sides of chicken. Whisk together vinegar, honey and oil. Pour mixture over chicken and potatoes. Bake 45 minutes, until chicken is cooked through and potatoes are tender when tested with a fork. Nutrition Score per serving (1 chicken breast half, 1 1/2 potatoes and 4 olives): 363 calories, 29% fat (11 g; 2 g saturated), 37% carbs (34 g), 34% protein (30 g), 3 g fiber, 65 mg calcium, 3 mg iron, 291 mg sodium.
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