August 8, 2011

Spanish Stuffed Chicken

Chicken From The Oven

Prep time:

15 minutes

Cooking time:

30 minutes

“Your time is valuable, so start tomorrow's dinner tonight. Peel and chop 4 extra red potatoes. Microwave as the recipe directs. Use the cooked potatoes for hash browns, or to top shepherd's pie.”

Ingredients

Serves 6

3 medium red potatoes, peeled, chopped
8 pimiento-stuffed green olives, chopped
1 teaspoon dried rosemary
1/4 cup chopped fresh parsley, divided
1 clove garlic, chopped
2 teaspoons capers
3 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
6 boneless chicken breasts (about 5 ounces each)

Directions

1
Place potatoes in a medium microwave-safe dish. Cover with plastic wrap, venting one edge. Microwave on HIGH for 3 minutes.
2
Add olives, rosemary, 3 tablespoons parsley, garlic, capers, 2 tablespoons olive oil, salt and pepper to dish; mix well.
3
Preheat oven to 375°F. Cut a pocket 5 inches long and 2 inches deep in one side of each chicken piece. Fill with potato mixture.
4
Place chicken in a large baking dish. Brush with remaining oil. Sprinkle with remaining parsley. Bake chicken until juices run clear when meat is pierced with a knife, about 30 minutes.

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Cookin' xpress!

For a quicker dish, use chicken tender strips. Layer the potato mixture in a greased baking dish. Arrange the chicken over the stuffing. Bake until the chicken is cooked through, about 25 minutes.

Great Pairings

Spanish Rice

If you buy the large size of olive oil to save money, but find it does not keep well, store it in the refrigerator and measure out just the amount you need. Refrigerated olive oil should keep for up to one year.

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