Basil-Stuffed Chik'n With Red Potatoes and Olives

Name: Basil-Stuffed Chik'n With Red Potatoes and Olives
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 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; 1/4 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); 1/4 cup balsamic vinegar; 1 tablespoon honey; 2 teaspoons olive oil

Submitted by vegwifeyshan

"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!"

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Ready In:: 55mins
Ingredients:: 13
Serves:: 4

ingredients

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
¹⁄₄ 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)
¹⁄₄ cup balsamic vinegar
1 tablespoon honey
2 teaspoons olive oil

directions

Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray.
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.
Transfer nuts to a blender and add basil, garlic, Parmesan and water. Puree until a thick paste forms.
Thaw the "cutlets" in the microwave on high for 1 minute.
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".
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".
Whisk together vinegar, honey, and oil. Pour mixture over "cutlets" and potatoes.
Bake for 20 minutes, remove the "cutlets" and keep warm in a covered dish.
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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RECIPE SUBMITTED BY

vegwifeyshan

I'm 24 years old and a graduate student, attempting to get my Ph.D in Biomedical Sciences. I got married 4 months ago, while trying to pass my cumulative exams, so I like to say I enjoy a challenge ;). I also love working in the lab, and I bring that love home by cooking, experimenting with new recipes and dishes that I have never tried before. I love spending time with my hubby, reading, running, and spending time with my friends and family. I'm a vegetarian, and I have been for the last 7 years, I think, so it's been interesting trying to cook for a carnivore. Good thing he's open-minded!

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