Roasted Mediterranean Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The second-runner-up recipe from Karen M. Arena of Englishtown, New Jersey, relies on a lower-fat Alfredo sauce for extra flavor. Ingredients:
1 1/4 cups healthy choice four cheese alfredo sauce or any refrigerated commercial light alfredo sauce |
4 teaspoons fresh lemon juice |
1 tablespoon olive oil |
1/2 teaspoon black pepper |
1/4 teaspoon salt |
5 garlic cloves, crushed |
4 (4-ounce) skinned, boned chicken breast halves |
cooking spray |
8 small red potatoes (about 1 pound) |
8 plum tomatoes, quartered |
1 (14-ounce) can artichoke hearts, drained |
10 garlic cloves, peeled |
1 tablespoon chopped fresh or 1 teaspoon dried rosemary |
12 large pitted ripe olives, quartered |
rosemary sprigs (optional) |
Directions:
1. Preheat oven to 450°.
2. Combine first 6 ingredients. Arrange chicken in a 13 x 9-inch baking dish coated with cooking spray. Brush 3/4 cup sauce mixture over chicken. Arrange potatoes, tomatoes, artichokes, and 10 garlic cloves around chicken. Brush vegetables with 1/3 cup sauce mixture. Sprinkle with chopped rosemary and olives. Bake at 450° for 20 minutes. Brush chicken and vegetables with remaining sauce mixture; bake an ad-ditional 25 minutes or until potatoes are tender. Garnish with rosemary sprigs, if desired.
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