Mediterranean Chicken with Potatoes

Mediterranean Chicken with Potatoes
Photo by Randy Mayor

Ingredients

  • 12 small red potatoes, halved (about 1 1/2 pounds)
  • ½ teaspoon black pepper, divided
  • 2 tablespoons chopped fresh basil
  • ¼ teaspoon dried thyme
  • ½ cup (2 ounces) grated fresh Parmesan cheese
  • 1 teaspoon salt, divided
  • 1 (14-ounce) can artichoke hearts, drained and quartered
  • + 11 more ingredients
    • 4 teaspoons minced garlic, divided
    • 1 cup vertically sliced red onion
    • 2 pounds skinless, boneless chicken breast, cut into bite-sized pieces
    • ¾ cup fat-free, less-sodium chicken broth
    • 1 tablespoon olive oil
    • Thyme sprigs (optional)
    • 2 cups chopped plum tomato
    • ¼ cup pitted kalamata olives, halved
    • ½ cup chopped pepperoncini peppers
    • ¾ cup dry white wine
    • Cooking spray

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 ch...

View full recipe at My Recipes

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