Garlic Chicken in White Wine With Kalamata Olives
For health reasons, we eat a lot of chicken breasts. So I have dozens of variations of chicken recipes, mostly made without a recipe. I am trying to catalogue some of the better creations here, for if more else, a note of what I did for when I get stumped for a good dinner.
This recipe came from a derivation on the Chicken Stuffed with Ham and Cheese which I was too lazy to make. I was also low on cheese and had to scrounge a little.
Base:
3-4 Four Boneless Breasts Of Chicken
2 Tbsp Olive Oil
5 Finely Chopped Cloves Of Garlic
1 Tsp Ground Black Pepper
1/2 Cup Dry White Wine
1 Tbsp Capers
1/3 Cup Coarsely Chopped Kalamata Olives
1/4 Cup Finely Grated Parmesan Cheese
Put the garlic through a garlic press to expose as many cells as possible. Place this, the pepper and olive oil in the baking pan you are going to use for the chicken. Heat over very low heat until you smell the first burst of garlic—about one to two minutes. This accelerates dissolving the garlic flavor in the oil and will bring a better garlic flavor to the meat.
Remove all fat from the chicken and place it in the pan turning it to coat it with the oil, garlic and pepper. Add
the wine, sprinkle on the capers and the olives, making sure they stay on the chicken.
To hold it the olives and capers in place, finely grate the Parmesan cheese on top.
Bake this on the middle rack of an oven at 350° for 25-30 minutes until the meat is just past pink. This will give you very moist and tender meat.
The site www.nutritiondata.com is a wealth of information on foods. They provide the ability to add a recipe into their system and create a host of data about that recipe. Below is a copy of those results for this recipe.
The Good
This food is a good source of Vitamin B6 and Selenium, and a very good source of Protein and Niacin.
The Bad
None menitoned.
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