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LOCATION: Recipes >> Poultry >> Roast Chicken 14

Print this Recipe    Roast Chicken 14

Roasted Chicken and Vegetables
Yield: 2 servings

3/4 cup coarsely chopped red bell pepper
1/2 cup slivered fennel bulb
2 tablespoons chopped ripe olives
2 teaspoons chopped fresh rosemary
1-1/2 teaspoons olive oil
12 small unpeeled round red potatoes, quartered
3 large shallots, peeled and halved lengthwise
2 cloves garlic, crushed
2 teaspoons minced fresh sage
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
1/4 teaspoon paprika
2 (4-ounce) skinned, boned chicken breast halves
Vegetable cooking spray
1-1/2 teaspoons olive oil
2/3 cup low-sodium chicken broth
Fresh rosemary sprigs (optional)

Combine first 8 ingredients in a bowl; toss well, and set aside.
Combine sage and next 3 ingredients; rub over both sides of chicken
breasts. Coat a large ovenproof skillet with cooking spray; add
1-1/2 teaspoons oil, and place over medium-high heat until hot.
Add chicken breasts; cook 1 minute on each side or until browned.
Remove chicken breasts from skillet, and set aside. Remove skillet
from heat. Add vegetable mixture to skillet; stir well. Return
chicken breasts to skillet, nestling them into vegetables; bake,
uncovered, at 450 deg for 20 minutes. Remove chicken breasts from
skillet; stir vegetables, scraping bottom of skillet to loosen
browned bits. Return chicken breasts to skillet; reduce oven
temperature to 375 deg, and bake an additional 15 minutes.

Place 1 chicken breast half and 1-1/3 cups vegetable mixture on
each of 2 serving plates. Add chicken broth to skillet; bring to
a boil over high heat, and cook 1 minute, scraping bottom of skillet
to loosen browned bits. Spoon 3 tablespoons sauce over each serving.
Garnish with rosemary, if desired. Yield: 2 servings.

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