Recipe

Herbed Chicken With Red Potatoes Recipe

	Kali4nia / All my dishes 1 year ago This is really nice dish. Very basic in the sense of ingredients, but great on the taste buds. I myself do not care for black olives therefore I sub in the green. Mind you, ingredients can be adjusted off own personal tastes. Below is a modified version, will update when I make it again.... More Prep:15m Cook:25m Servings:4	Kali4nia
	simple and satisfying

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Ingredients

2 ounces basil leaves

2 garlic cloves

2 fluid ounces chicken broth, fat-free, low-sodium

2 teaspoons olive oil, extra virgin

1/2 teaspoon thyme, ground

1/2 teaspoon black pepper

1/2 teaspoon salt

1 pound chicken breast, boneless/skinless, raw

1 pound red potatoes

3 tomatoes, medium

8 olives, black (or greeen your choice)

Directions

Spray a 13x9-inch baking pan with cooking spray. Wash and dry basil; peel garlic cloves.

In a food processor or blender, combine the basil, garlic, chicken stock (2 fluid ounces = 1/4 cup), oil, thyme, pepper and salt, and process until pureed.

Place the chicken in the baking pan and, using 1/4 cup of the basil mixture, rub both sides of the breasts with it; set aside.

Preheat oven to 425°F.

Scrub the potatoes and cut into wedges. Place the potatoes in a medium saucepan and cover with cold water.

Cover the pan and bring to a boil over high heat, then reduce the heat to medium and simmer for 5 minutes. Drain.

Meanwhile, wash the tomatoes and cut each into 8 wedges.

Arrange the potato and tomato wedges around the chicken breasts and spoon the remaining basil mixture over the vegetables.

Halve the olives and sprinkle them over the chicken and vegetables.

Bake, uncovered, for 20 minutes, or until the chicken is cooked through and the potatoes are tender.

Serve with a tossed green salad and vinaigrette dressing, if desired.

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