Phyllis Kahn, a nurse practitioner and creator of the Gourmet Weigh, shows you how to combine Mediterranean chicken with vegetables.
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On behalf of tvlesson.com, I’m Phyllis Kahn with the Gourmet Way. While our vegetable sauté is going, we’ve been take in our dried chicken breast and place them in a foil tin, just like so, and then we take our fresh herb and sprinkle them on top. We start with about a half cup of cilantro, two tablespoons of oregano, a tablespoon of basil, fresh basil, and about a cup of fresh parsley. No need again to salt or pepper it because then we’re going to take about a 2 ounce jar of capers with the liquid and pour that over the chicken. Alright coming back over the vegetables while they are simmering its nice to put in a nice dipping tablespoon of fresh chopped garlic, I like to use the garlic that already comes chopped in jar it’s just as good and easy. And then depending on how much pepper you like just sprinkle in some pepper and we’ll continue to let it simmer and just give it a shake. And you see that looks almost about done, its bubbling but there’s really no liquid and you really wouldn’t be able to tell the difference if that’s oil in there or chicken broth. So, we’ll turn it off. Okay so the next thing that we’re going to do is we want to marry our little sort of vegetable compound that we made here with our chicken and herbs and capers and olives. So we just sprinkle that on top try to get every last drop because you really want to get all that flavor into this pan. Spread it around like so, and then what we’re going to do is we’re going to pop this into a 375 degree oven for 30 minutes. Remember to pre heat your oven before you start cooking, so this way when you put your chicken into the oven it’s nice and hot. You put your oven into 375 degrees and you’re ready to go. Now that the oven is preheated I’ll stick it in and in 30 minutes, Mediterranean chicken low calorie, low fat, rich in flavor, high in vitamin, no guilt. Just remember when you’re making this dish if there are certain herbs that you don’t like or that a little bit too strong for you, you can use less or eliminate. Additionally, other herbs that are really good to use in a dish like this would be rosemary which is also very strong type of herb, smells great, very aromatic but if you like rosemary remember to use a little bit. On behalf of tvlesson.com this has been Phyllis Kahn, thanks you for watching.
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