How to make it

  • Preheat oven to 375 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. Purée 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. .

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