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    Mediterranean Chicken with Potatoes

    Source of Recipe

    Cooking Light-8/02

    List of Ingredients

    • 4 teaspoons minced garlic, divided
    • 1 tablespoon olive oil
    • 1 teaspoon salt, divided
    • 1/4 teaspoon dried thyme
    • 1/2 teaspoon black pepper, divided
    • 12 small red potatoes, halved (about 1 1/2 pounds)
    • cooking spray
    • 2 pounds skinless boneless chicken breast, cut into bite-sized pieces
    • 1 cup vertically sliced red onion
    • 3/4 cup dry white wine
    • 3/4 cup fat-free, less-sodium chicken broth
    • 1/2 cup chopped pepperoncini peppers
    • 1/4 cup pitted kalamata olives, halved
    • 2 cups chopped plum tomatoes
    • 2 tablespoons chopped fresh basil
    • 1 (14 ounce) can artichoke hearts, drained and quartered
    • 1/2 cup (2 ounces) grated fresh Parmesan cheese
    • thyme sprigs (optional)


    1. Preheat oven to 400 degrees.

    2. Combine 2 teaspoons garlic, oil, 1/4 teaspoon salt, thyme, 1/4 teaspoon black pepper, and potatoes on a jelly roll pan coated with cooking spray. Bake at 400 for 30 minutes or until tender.

    3. Heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add half of chicken to pan; saute 5 minutes or until browned. Remove chicken from pan. Repeat procedure with remaining chicken; remove from pan.

    4. Add onion to pan; saute 5 minutes. Stir in wine, scraping pan to loosen browned bits. Bring wine to a boil; cook until reduced to 1/3 cup (about 2 minutes). Add potatoes, chicken, broth, pepperoncini and olives; cook 3 minutes, stirring occasionally. Stir in 2 teaspoons garlic, 1/4 teaspoon salt, tomato, basil, and artichokes; cook 3 minutes or until thoroughly heated. Sprinkle with cheese. Garnish with thyme sprigs, if desired.

    5. Yield: 8 servings (serving size: 1 1/4 cups). 331 cal, 7.3g fat, 33.5g pro, 32.5g carb, 3.6g fiber, 71mg chol, 2.9mg iron, 897mg sod, 124mg calc.




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