Cooking Live With Chef Robert Episode #6 Olive and Garlic Chicken of Love

Olive and Garlic Chicken of Love

  • 2 teaspoons extra virgin olive oil
  • ¼ cup white wine
  • 1 pound skinless, boneless chicken breast halves, sliced
  • 2 cloves of garlic
  • 3 roma tomatoes, diced
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon rosemary
  • 1 tablespoon oregano
  • 10 pitted kalamata or black pitted olives
  • ¼ cup chopped fresh parsley
  • salt and pepper to taste
  1. Heat oil in a large skillet over medium heat. Add sliced chicken and sautè about 4 to 6 minutes, until golden. Remove chicken from skillet and set aside. Sautè garlic in pan drippings for 30 seconds, then add tomatoes and sautè for 3 minutes. Lower heat, add white wine, and simmer for about 5 minutes. Add oregano, rosemary, and basil, and simmer for 2 to 3 more minutes. Return chicken to skillet and cover. Cook over low heat until chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste, and serve.
Nutrition Information    Serves: 4
  • Calories: 196
  • Fat: 8g
  • Carbohydrates: 19g
  • Fiber: 0.16g
  • Protein: 3g



Roasted Asparagus

1 lb of asparagus

First, wash the asparagus in cold water and trim away the lower 1/4 of the stalk. Toss the asparagus in a large bowl with 1/2 T of oil and ½ T chopped garlic. Add kosher salt and freshly ground pepper to your tasting. Roast at 425°F on a foil-covered baking sheet until stalks are soft and the skin is crispy. Turn the stalks at 10 minutes of roasting time.

Calories: 75     Total Fat: 3.49g     Total Carbs: 9.03g     Dietary Fiber: 4.78g     Sugars: 4.27g     Protein: 5.03g




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