Saturday Stirrings - West Coast Chicken March 8, 2008
West Coast Chicken
4 large boneless, skinless chicken breast halves (about 1 pound)
1/4 cup sun-dried tomatoes packed in oil, well drained
1/4 cup packed fresh basil leaves
1 clove garlic, minced
1 tablespoon olive oil
1/4 teaspoon freshly ground pepper
1/4 teaspoon paprika
1 slice of whole wheat bread, crumbled to make soft crumbs
Pre-heat the oven to 425 degrees. Prepare a shallow baking dish with olive oil-flavored nonstick pan spray. Pound the chicken breasts to 1/4 inch thickness. Combine the tomatoes, basil, and garlic in a small bowl. Spread the tomato mizture evenly over the chicken breasts; froll up and place seam side down in the prepared baking dish. Combine the oil, pepper, and paprika in a small bowl; brush evenly over the chicken rolls. Sprinkle with the bread crumbs. Press the crumbs onto the chicken rolls so they adhere. Bake 15 minutes, or until the chicken is tender and the crumbs browned.
This recipe is from The New Family Cookbook for People with Diabetes.
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This looks wonderful! But, 15 minutes. Really???? I’m going to give it a try. I’m always looking for chicken recipes.
Thanks!
Yummmy, my mouth is watering and I just finished dinner. I’ll have to give it a try.
Hey DeeDee. The recipe calls for cooking it 15 minutes. I always just cook it until it’s done. T always gives me a good-humored look when he asks how long to cook something, and I reply, “‘Til it’s done. For me, I never really rely on the times listed in recipes but basically just use them as an estimate.
So what I’m saying is just cook it ’til you feel the chicken is done. :) I hope y’all enjoy it!