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Chicken Vesuvio
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This heart-healthy update on a classic recipe proves that you don't have to give up all your favorites when trying to improve your diet. Using skinless chicken breast and fat-free, low-sodium broth are great ways to cut out calories and fat from old recipes.

 

 

 


Servings: 4

Prep Time: 1 hour 20 minutes

Ingredients:

1 lb. boneless, skinless chicken breast

¼ tsp ground black pepper

1 Tbsp olive oil

12 whole garlic cloves, peeled

2 large peeled baking potatoes, each cut into 8 wedges

1 cup fat-free, low-sodium chicken broth

½ cup dry white wine

3 Tbsps finely chopped fresh oregano

2 garlic cloves, minced

1 cup frozen green peas

Directions:

Preheat oven to 350°. Sprinkle chicken pieces evenly with pepper. Heat oil over medium-high heat in a large Dutch oven. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan. Add whole garlic cloves to pan; sauté 1 minute or until lightly browned. Remove from pan. Add potatoes to pan; sauté 6 minutes or until lightly browned. Return chicken and whole garlic cloves to pan. Add broth, white wine, fresh oregano, and minced garlic cloves; bring to a simmer. Cover and bake at 350° for 30 minutes or until chicken is done and potatoes are tender. Add frozen peas; bake an additional 8 minutes or until peas are tender.

Nutritional Analysis: Calories 390, Protein 32g, Fat 7g, Saturated Fat 1.5g, Cholesterol 75mg, Carbohydrates 43g, Fiber 4g, Sodium 200mg, Vitamin A 15%, Vitamin C 40%, Calcium 8%, Iron 15%

Source: adapted from www.myrecipes.com 

Image courtesy of diningchicago.com



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