Instead of a piece of fried chicken, enjoy this baked alternative that is spiced with fresh herbs and cooked with red potatoes.

servings per recipe: 4

fat per serving: 7g

calories per serving: 270

Ingredients

• 2 ounces basil leaves
• 2 garlic cloves
• 2 fluid ounces chicken broth, fat-free, low-sodium
• 2 teaspoons olive oil, extra-virgin
• 1/2 teaspoon thyme, ground
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 pound chicken breast, boneless/skinless, raw
• 1 pound red potatoes
• 3 tomatoes, medium
• 8 olives, black

Preparation

• spray a 13x9-inch baking pan with cooking spray. Wash and dry basil; peel garlic cloves
• in a food processor or blender, combine the basil, garlic, chicken stock (2 fluid ounces = 1/4 cup), oil, thyme, pepper, and salt, and process until pureed
• place the chicken in the baking pan and, using 1/4 cup of the basil mixture, rub both sides of the breasts with it; set aside
• preheat oven to 425 degrees F
• scrub the potatoes and cut into wedges. Place the potatoes in a medium saucepan and cover with cold water
• cover the pan and bring to a boil over high heat, then reduce the heat to medium and simmer for 5 minutes. drain
• meanwhile, wash the tomatoes and cut each into 8 wedges
• arrange the potato and tomato wedges around the chicken breasts, and spoon the remaining basil mixture over the vegetables
• halve the olives and sprinkle them over the chicken and vegetables
• bake, uncovered, for 20 minutes, or until the chicken is cooked through and the potatoes are tender
• serve with a tossed green salad and vinaigrette dressing, if desired