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.

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.