 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1 1/3 | clove | garlic minced | 1/3 | tablespoon | olive oil | 1/3 | teaspoon | salt | 1/8 | teaspoon | thyme, dried | 4 | dash | black pepper | 2 1/8 | large (3" to 4-1/4" dia.) | potatoes - red | 3/4 | pound, raw | chicken breast halves, boneless, skinless | 1/4 | large | red onion | 2/3 | glass (3.5 fl oz) | white wine, dry | 1/4 | cup | chicken broth, fat free | 1/4 | cup, halves | Pepperoncinis | 1/8 | jar (5 oz) | Olives, Green Calamata | 3/4 | large whole (3" dia) | Tomatoes | 3/4 | tablespoon | basil, fresh | 2/3 | ounce | freshly grated parmesan, divided |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Preheat oven to 400°.
Combine 2 teaspoons garlic, oil, 1/4 teaspoon salt, thyme, 1/4 teaspoon black pepper, and potatoes on a jelly roll pan coated with cooking spray. Bake at 400° for 30 minutes or until tender.
Heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add half of chicken to pan; sauté 5 minutes or until browned. Remove chicken from pan. Repeat procedure with remaining chicken; remove from |
|
