Basil Stuffed Chikn With Red Potatoes And Olives Food

CHICKEN STUFFED WITH POTATOES AND OLIVES

Steps:

• In a large bowl, place potatoes, olives, parsley, garlic, capers and olive oil.
• Salt and pepper the chicken inside and out.
• Toss the ingredients in the bowl gently and use to stuff the chicken. Don't stuff too tightly.
• Bake at 375 degrees for 75 minutes.
• Quarter and serve the bird.

ROAST CHICKEN STUFFED WITH HERBED POTATOES

Steps:

• Process the parsley, garlic, rosemary,thyme and sage until minced.
• Reserve 2 tbsp.
• Put 1 cup of chicken stock in a sauce pan add the herb mixture (reserve the 2 tbsp) and bring to a simmer.
• Stir in the potatoes, heat to boil,covered, cook until they are tender but still firm about 15 min.
• let them rest to cool, drain if there is any stock left, and reserve it.
• Spoon half the potatoes into the chicken sew the cavity shut.
• Rub the reserved herb mixture all over the chicken.
• Arrange remaining potatoes around the chicken in the baking dish.
• Spoon some of the remaining broth over the chicken.
• Roast in a 375F oven for 1 hour or until the juices run clear-internal temp 180f degrees.
• Baste the chicken every 15 minutes with the stock.

GRILLED BASIL-AND-GARLIC-STUFFED CHICKEN

Steps:

• Preheat outdoor grill.
• For sauce, in a small bowl combine lemon zest, lemon juice and one tablespoon melted butter. Set aside.
• For stuffing, in a small bowl, combine parmesan, basil, one tablespoon butter, and garlic. Set aside.
• Place each chicken piece between 2 pieces of plastic wrap.
• Use the flat side of a meat mallet (or the heel of your palm) to pound chicken into rectangles about 1/8-inch thick.
• Remove plastic wrap and spread stuffing on chicken.
• Fold in sides of each chicken breast and roll up, securing with a toothpick.
• Grill over medium heat for about 20 minutes or until juices run clear and chicken is no longer pink.
• Brush sauce over chicken during the last 10 minutes of grilling.

BASIL-STUFFED CHIK'N WITH RED POTATOES AND OLIVES

Steps:

• Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray.
• Place pine nuts in a small, dry skillet and set pan over med-low heat (make sure you don't burn them). Cook 2-3 minutes, until the nuts are golden brown, shaking the pan frequently to prevent burning.
• Transfer nuts to a blender and add basil, garlic, Parmesan and water. Puree until a thick paste forms.
• Thaw the "cutlets" in the microwave on high for 1 minute.
• Use a knife to cut through each "cutlet", slicing it in half, but not so that you cut through to the other side. Spoon the basil mixture into the space between the cutlet halves. Do this for each "cutlet".
• Place the "cutlets" onto the baking sheet. Season the "cutlets" with salt and black pepper. Arrange potatoes and olives around the sides of the "cutlets".
• Whisk together vinegar, honey, and oil. Pour mixture over "cutlets" and potatoes.
• Bake for 20 minutes, remove the "cutlets" and keep warm in a covered dish.
• Bake the potatoes and olives for another 25 minutes, or at least until the potatoes are tender when poked with a fork.