Dina W
09-16-2000, 10:18 AM
* Exported from MasterCook *
Chicken and Artichoke Vesuvio
Recipe By : WW Win the Weight Game by Sarah, The Duchess of York
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup fresh lemon juice
1/4 cup dry white wine
6 garlic cloves -- minced
1 tablespoon olive oil
2 tablespoons chopped rosemary
4 6-oz skinless boneless chicken breasts
4 medium baking potatoes, each cut lengthwise into
8 spears
1 10-oz box frozen artichoke hearts -- thawed
salt -- to taste
coarsely ground pepper -- to taste
Combine the lemon juice, wine, garlic, oil and rosemary in a resealable plastic bag. Add the chicken, potatoes and artichoke hearts. Squeeze out the air, seal and marinate at room temperature 30 minutes.
Preheat the oven to 450 degrees F. Transfer the chicken potatoes and artichoke hearts to a baking dish large enough to hold everything in a single layer. (This is important ... otherwise the potatoes become undercooked.) Season with salt and pepper and spray with olive oil nonstick spray. Roast until the potatoes are browned and the chicken cooked through, 20-30 minutes.
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NOTES : Per serving, per recipe:
400 Calories; 6 g. Fat; 7 g. Fiber; 99 mg. Cholesterol; 66 mg. Calcium; 156 mg. Sodium
7 POINTS
M.C. formatted by Dina (mdkbweiss@erols.com) on 9/2/00.
Chicken and Artichoke Vesuvio
Recipe By : WW Win the Weight Game by Sarah, The Duchess of York
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup fresh lemon juice
1/4 cup dry white wine
6 garlic cloves -- minced
1 tablespoon olive oil
2 tablespoons chopped rosemary
4 6-oz skinless boneless chicken breasts
4 medium baking potatoes, each cut lengthwise into
8 spears
1 10-oz box frozen artichoke hearts -- thawed
salt -- to taste
coarsely ground pepper -- to taste
Combine the lemon juice, wine, garlic, oil and rosemary in a resealable plastic bag. Add the chicken, potatoes and artichoke hearts. Squeeze out the air, seal and marinate at room temperature 30 minutes.
Preheat the oven to 450 degrees F. Transfer the chicken potatoes and artichoke hearts to a baking dish large enough to hold everything in a single layer. (This is important ... otherwise the potatoes become undercooked.) Season with salt and pepper and spray with olive oil nonstick spray. Roast until the potatoes are browned and the chicken cooked through, 20-30 minutes.
- - - - - - - - - - - - - - - - - -
NOTES : Per serving, per recipe:
400 Calories; 6 g. Fat; 7 g. Fiber; 99 mg. Cholesterol; 66 mg. Calcium; 156 mg. Sodium
7 POINTS
M.C. formatted by Dina (mdkbweiss@erols.com) on 9/2/00.