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Gingerbread Pottery (Readers Digest)

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Last minute quick cook idea

  RECIPE TITLE "Zesty Chicken with Shallots, Capers and Olives"
recipe excerpted from Weight Watchers Make It in Minutes: Easy Recipes in 15, 20, and 30 Minutes

yields Makes 4 servingstime --- difficultyeasy

This spicy tomato sauce in this dish - redolent of garlic, rosemary, and basil - looks and smells as though you slaved for hours. Be sure not to drain the diced tomatoes; you will need the extra liquid their juice will provide.


  • 1 pound thin-sliced skinless boneless chicken breasts
  • 1 teaspoon dried rosemary, crumbled
  • ½ teaspoon salt
  • ½ teaspoon coarsely ground q1`black pepper
  • 2 teaspoons olive oil
  • 2 shallots, chopped
  • 1 garlic clove, minced
  • 3 tablespoons cider vinegar
  • ¼ cup dry white wine
  • 1 (14 ½ ounce) can dried tomatoes, with their juice
  • 5 kalamata olives, pitted and chopped
  • 1 tablespoon capers, drained
  • ¼ cup chopped fresh basil
Lodge 3-qt. Seasoned Cast Iron Chicken Fryer/Skillet
Lodge 3-qt. Seasoned Cast Iron Chicken Fryer/Skillet The chicken fryer is a specialized American saute pan with a short handle, which allows the pan to fit neatly into the oven, and features a lip for pouring off excess fat. This pan is deep - perfect for deep-fat frying (but also for stewing and braising). The cast iron keeps the cooking oil hot, (the best assurance that chicken will be as grease free as possible) so pieces comes out crisp and brown on the surface, fully cooked within. The heavy, domed lid is dotted on the inside with points that condense steam and help keep your ingredients moist when braising. Already seasoned, this ready-to-use cast iron piece is coated with a special vegetable oil formula that's been baked-on in a very hot industrial oven. The high temperature allows the oil to penetrate deeply into the cast iron surface creating that prized heirloom finish, saving you the time and effort of doing it on your own.


1. Sprinkle the chicken with rosemary, salt and pepper.

2. Heath the oil in a large nonstick skillet over medium-high heat. Sauté the chicken until browned and cooked through, about 3 minutes on each side; transfer to a plate. Add the shallots and garlic to the skillet and cook until the shallots are soft, about 1 minute Stir in the vinegar; continue to cook until the vinegar evaporates, about 30 seconds. Add the wine, tomatoes, olives, and capers. Simmer, uncovered, until the sauce thickens slightly, about 8 minutes. Stir in the basil. Return the chicken to the skillet and cook about 1 minute longer to heat through.

Serve the chicken over your favorite thin-strand pasta with a tossed green salad on the side.

Per serving: 186 Calories, 4 g Total Fat, 1 g Saturated Fat, 66 mg Cholesterol, 878 mg Sodium, 8 mg TotalCarbohydrate, 1 g Dietary Fiber, 28g Protein, 34 mg Calcium

4 POINTS per serving

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