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Basil-Stuffed Chik'n With Red Potatoes and Olives

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“Came from Shape magazine, 2004. I changed it to use "naked chicken cutlets" from Quorn, which are mycoprotein (sort of like mushrooms) products. This is so delicious, it was a quick gourmet meal in the middle of the week!”

Ingredients Nutrition

  • Pam cooking spray
  • 2 tablespoons pine nuts
  • 1 cup packed fresh basil leaf, no need to slice up
  • 4 garlic cloves (we're garlic fiends, so if you need less, 3 will work)
  • 1 tablespoon grated parmesan cheese
  • 14 cup water
  • 4 pieces Quorn Naked Chik'n Cutlets (or similar soy or TSP product)
  • salt and pepper, to taste
  • 6 small red potatoes, cut into quarters
  • 16 pitted kalamata olives (cheaper to pit them yourself)
  • 14 cup balsamic vinegar
  • 1 tablespoon honey
  • 2 teaspoons olive oil


  1. Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray.
  2. Place pine nuts in a small, dry skillet and set pan over med-low heat (make sure you don't burn them). Cook 2-3 minutes, until the nuts are golden brown, shaking the pan frequently to prevent burning.
  3. Transfer nuts to a blender and add basil, garlic, Parmesan and water. Puree until a thick paste forms.
  4. Thaw the "cutlets" in the microwave on high for 1 minute.
  5. Use a knife to cut through each "cutlet", slicing it in half, but not so that you cut through to the other side. Spoon the basil mixture into the space between the cutlet halves. Do this for each "cutlet".
  6. Place the "cutlets" onto the baking sheet. Season the "cutlets" with salt and black pepper. Arrange potatoes and olives around the sides of the "cutlets".
  7. Whisk together vinegar, honey, and oil. Pour mixture over "cutlets" and potatoes.
  8. Bake for 20 minutes, remove the "cutlets" and keep warm in a covered dish.
  9. Bake the potatoes and olives for another 25 minutes, or at least until the potatoes are tender when poked with a fork.

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