BREAST*****Roast Chicken with Olives and Yogurt

By Unblond1

Don't overlook this, the sauce is surprisingly good.

17/08/11 - Ditto!

Ingredients

• SAUCE:
• Serves 3
• 2 5-ounce boneless chicken breast halves, or 7 - 8 ounces of leftover roast chicken
• Salt and freshly ground pepper
• 6 nicoise olives pitted and coarsely chopped
• 2 cloves minced garlic
• 1 tbsp. EVOO
• 2 tbsp. coarsely chopped flat-leaf parsley
• 1 tbsp. coarsely chopped capers
• 1 tsp. finely grated lemon zest
• 1/2 tbsp. lemon juice
• 1 tsp. coarsely chopped rosemary
• 1 tsp. fresh thyme
• 1/3 cup chicken broth - if required
• 1/4 cup greek yogurt

Details

Servings 3
Adapted from foodnetwork.com

Preparation

Step 1

* If starting with raw chicken, preheat the oven to 450°. Set the chicken in a small roasting pan and season lightly with salt and pepper. Bake until done, about 30 minutes.

* If using leftover roast chicken, chop into bite-sized pieces.

* In a medium skillet, heat olive oil. Add the minced garlic and cook over medium heat until fragrant, about 3 minutes. Add the chicken, herbs, capers, lemon zest, and olives and cook, stirring, for 4 - 5 minutes, until chicken is hot, adding a bit of chicken broth if it seems a little dry. When hot, stir in lemon juice, remove from heat and stir in the yogurt.

* If starting with raw chicken, pour the sauce over the breasts.

NUTRITION:

Calories - 276
Fat - 12.5
Sat Fat - 1.8
Carbs - 4.6
Fibre - .7
Protein - 35