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Basque Chicken




Source of Recipe


allfood.com


Recipe Introduction


Menu: Basque chicken, herb-tossed orzo, with prune plums and grapes.

Heads Up:
Chicken tenders have a tough tendon running through them, which may not have been removed prior to packaging. If not, cut out the thickest part, visible at one end, with a sharp knife.

Makes 4 Servings

Menu Gameplan:
Step 1: cook the basque chicken
Step 2: cook the herb-tossed orzo
Step 3: rinse the prune plums and grapes
Step 4: serve

Here's How to Make It in 20 Minutes:

Step 1: cook the basque chicken

2 cups green pepper slices
1 tablespoon olive oil
1 cup onion slices
1 pound chicken tenders
Salt and pepper to taste
1/2 cup diced smoked ham
1/2 cup pitted marinated mixed olives
1 can (14.5 ounces) diced tomatoes with roasted garlic
1/4 cup water

1. Cut the pepper slices in half.
2. In a large deep heavy skillet, heat the olive oil over medium-high heat. Add the green pepper and onion slices. Reduce the heat to medium, cover, and cook, stirring occasionally, for 3 minutes, until the vegetables soften slightly.
3. Meanwhile, cut the chicken tenders into 1½-inch chunks and season lightly with salt and pepper. Dice the smoked ham.
4. Add the olives, chicken, ham, tomatoes, and water to the skillet. Cover and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, for 8 to 10 minutes, until the chicken is cooked through.


Step 2: cook the herb-tossed orzo

1 cup orzo
Salt and pepper to taste
1/4 cup lightly packed fresh parsley leaves
1/4 teaspoon crumbled dried thyme
2 tablespoons butter

1. Bring a medium saucepan of water to a boil, covered. Add the orzo and salt and cook according to the directions on the package until al dente.
2. While the orzo cooks, chop the parsley.
3. Drain the orzo. Return it to the saucepan and add the herbs and butter. Season with salt and pepper. Stir until the butter has melted.


Step 3: rinse the prune plums and grapes

8 prune plums
1 medium bunch seedless red or green grapes

Rinse the fruits separately in a colander, then transfer to a serving bowl. Chill, if desired, until serving time.


Step 4: serve

1. Divide the chicken and orzo among 4 dinner plates and serve.
2. When ready for dessert, serve the fruit directly from the bowl.



Ingredients Shopping List:
Chicken tenders
Smoked ham
Mixed olives, pitted
Diced tomatoes with roasted garlic
Orzo
Fresh parsley
Prune plums
Seedless red or green grapes

from the salad bar:
Green pepper slices
Onion slices


Ingredients From Your Pantry:
Olive oil
Salt and pepper
Dried thyme
Butter

F.Y.I:
“The combination of chicken, ham, tomatoes, onions, peppers, garlic, and olives makes this a classic Basque dish. Be sure to serve it with crusty bread.”
- minutemeals' Chef Sarah

Nutrition Information Per Serving:
Single serving is ¼ of total recipe
CALORIES 302
PROTEIN 27g
CARBS 17g
TOTAL Fat 12g
SAT FAT 2g
CHOLESTEROL 69mg
SODIUM 1,142mg
FIBER 3g