Try this delicious basil-stuffed chicken! The basil filling is like a mock pesto, using water instead of oil for fewer calories.
Serves: 4; Prep Time: 10 mins.; Cook Time: 45 mins.
Ingredients:

Cooking Spray
2 tablespoons pine nuts
1 cup packed fresh basilleaves
4 cloves garlic
1 tablespoon grated Parmesan cheese
1/4 cup water
4 4-ounce skinless, boneless chicken breast halves
Salt and ground black pepper to taste
6 small red potatoes, quartered
16 pitted kalamata olives
1/4 cup balsamic vinegar
1 tablespoon honey
2 teaspoons olive oil
Directions:
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.
Nutrition Facts:

(1 chicken breast half, 1 1/2 potatoes and 4 olives): 363 calories, 29% fat (11 g; 2 g saturated), 37% carbs (34 g), 34% protein (30 g), 3 g fiber, 65 mg calcium, 3 mg iron, 291 mg sodium.

Try this delicious basil-stuffed chicken! The basil filling is like a mock pesto, using water instead of oil for fewer calories.
Serves: 4; Prep Time: 10 mins.; Cook Time: 45 mins.
Ingredients:

Cooking Spray
2 tablespoons pine nuts
1 cup packed fresh basilleaves
4 cloves garlic
1 tablespoon grated Parmesan cheese
1/4 cup water
4 4-ounce skinless, boneless chicken breast halves
Salt and ground black pepper to taste
6 small red potatoes, quartered
16 pitted kalamata olives
1/4 cup balsamic vinegar
1 tablespoon honey
2 teaspoons olive oil
Directions:
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.
Nutrition Facts:

(1 chicken breast half, 1 1/2 potatoes and 4 olives): 363 calories, 29% fat (11 g; 2 g saturated), 37% carbs (34 g), 34% protein (30 g), 3 g fiber, 65 mg calcium, 3 mg iron, 291 mg sodium.

Try this delicious basil-stuffed chicken! The basil filling is like a mock pesto, using water instead of oil for fewer calories.
Serves: 4; Prep Time: 10 mins.; Cook Time: 45 mins.
Ingredients:

Cooking Spray
2 tablespoons pine nuts
1 cup packed fresh basilleaves
4 cloves garlic
1 tablespoon grated Parmesan cheese
1/4 cup water
4 4-ounce skinless, boneless chicken breast halves
Salt and ground black pepper to taste
6 small red potatoes, quartered
16 pitted kalamata olives
1/4 cup balsamic vinegar
1 tablespoon honey
2 teaspoons olive oil
Directions:
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.
Nutrition Facts:

(1 chicken breast half, 1 1/2 potatoes and 4 olives): 363 calories, 29% fat (11 g; 2 g saturated), 37% carbs (34 g), 34% protein (30 g), 3 g fiber, 65 mg calcium, 3 mg iron, 291 mg sodium.

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