Name: Rosemary Chicken with Butternut Sauce
Ingredients: 1/4 c Fresh rosemary; finely chop; 1/4 c Fresh parsley; finely chop; 8 3-oz chicken breast pieces; skin on; 1/2 ts Light olive oil; 1 c Snow peas; strings removed, blanched; 1 ts Light olive oil; 1/2 md Butternut squash; peeled, seeded, cut into 1/2" cubes; 1/2 md White onion; peeled, chopped; 1 Stalk celery; chopped fine; 2 c Nonfat chicken stock; 1 Bay leaf; 1 tb Fresh cilantro; chopped; 1/8 ts Freshly ground sea salt; 1/8 ts Freshly ground black pepper; 1/2 ts Light olive oil; 1 Red bell pepper; seeded, diced fine; 1 ts Fresh gingerroot; 2 Cloves garlic; bashed, peeled, minced; 1 1/2 c Low-fat chicken stock; 1 c Instant couscous; Freshly ground black pepper

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Poultry, Sauces, Healthy, Ethnic	1	Servings

INGREDIENTS

1/4	c	Fresh rosemary; finely chop
1/4	c	Fresh parsley; finely chop
8		3-oz chicken breast pieces; skin on
1/2	ts	Light olive oil
1	c	Snow peas; strings removed, blanched
1	ts	Light olive oil
1/2	md	Butternut squash; peeled, seeded, cut into 1/2" cubes
1/2	md	White onion; peeled, chopped
1		Stalk celery; chopped fine
2	c	Nonfat chicken stock
1		Bay leaf
1	tb	Fresh cilantro; chopped
1/8	ts	Freshly ground sea salt
1/8	ts	Freshly ground black pepper
1/2	ts	Light olive oil
1		Red bell pepper; seeded, diced fine
1	ts	Fresh gingerroot
2		Cloves garlic; bashed, peeled, minced
1 1/2	c	Low-fat chicken stock
1	c	Instant couscous
		Freshly ground black pepper

INSTRUCTIONS

CHICKEN
BUTTERNUT SAUCE
COUSCOUS
The chicken: Combine rosemary and parsley and stuff under the skin of each
chicken breast. Cover and chill for 2 hours.
Heat the in a medium skillet on medium heat and sautee squash, onion, and
celery for 4 to 5 minutes, but do not allow to color. Add the chicken stock
and bay leaf and simmer, uncovered, for 25 minutes. Add the cilantro and
cook for 5 minutes. Remove and discard the bay leaf and puree the sauce in
a blender. Season with salt and pepper.
Couscous: Heat the olive oil in a medium skillet over medium heat and cooi
bell pepper, ginger, and garlic for 3 minutes. In a separate pot, or in the
microwave, bring the stock to a boil. Add the couscous and hot chicken
stock to the pepper mixture, stir, and season with freshly ground black
pepper. Cover; keep warm.
Finish the chicken: Preheat the oven to 350 degrees. Heat a large ovenproof
skillet over medium heat, add the oil, and fry the chiken breasts, skin
side down, until the chicken skin is golden brown. Remove any excess oil
with a paper towel and turn the breasts over. Place the chicken, in the
skillet, in the oven for 5 to 8 minutes untl cooked but still juicy.
To serve: Spoon the couscous into a ring on the center of the plate. Remove
the skin from the chicken breasts, slice, and fan on top of the couscous.
Spoon the sauce around the couscous and garnish with thin strips of snow
peas.
Per Serving: calories 233 from fat 36; fat 4g; sat fat 1g; sodium 142mg;
choleserol 43mg; carbohydrates 25g; fiber 3g
>From Graham Kerr's Kitchen adapted for mm.
Posted to MC-Recipe Digest V1 #1070 by "M. Hicks" <nitro_ii@email.msn.com>
on Feb 1, 1998

A Message from our Provider:

“Forgive your enemies – it messes with their heads!”