Roasted Chicken Breast With California Walnuts, Dates & Olives
A simple, healthful and scrumptious Mediterranean walnut chicken dish, which will leave you - and your heart - happy.
6 Serving(s)
Ingredients
- 6 boneless chicken breast halves (see notes)
- 3/4 cup toasted California walnut pieces
- 5-6 Medjool dates, pitted & cut in pieces
- 2/3 cup red wine vinegar
- 2 tbsp. olive oil
- 1/3 cup Nicoise or kalamata olives, pitted & sliced
- 3/4 cup concentrated chicken stock
- 1 1/2 tbsp. butter
- 3 tbsp. Italian parsley, coarsely chopped
- pepper to taste
- salt to taste
Instructions
- Preheat the oven to 325°F, and combine the dates and vinegar in a small bowl; let stand for an hour or two.
- Heat the olive oil in a large ovenproof skillet over medium-high heat, add the chicken and brown about two minutes on each side.
- Place the pan in the oven and roast the chicken for 12–14 minutes, until fully cooked.
- Transfer the chicken to a serving platter (if desired, on a bed of soft polenta).
- Place the skillet over high heat and add the walnuts, olives and stock, along with the reserved dates and vinegar.
- Boil rapidly for a moment, scraping the bottom of the pan with a spatula to remove any flavorful bits.
- Add the butter and parsley and stir until the butter melts.
- Season with pepper, and salt if necessary, then pour over the chicken and serve immediately.
Recipe Sponsored By: California Walnut Board
Recommended to marinate the chicken breasts for one hour in fresh rosemary, halved garlic cloves, lemon zest, olive oil, salt & pepper.
Nutrition Facts
403 Calories Per ServingFat: 23gSaturated Fat: 9gCholesterol: 82mgSodium: 265mgCarbohydrates: 19gFiber: 3gSugars: 0gProtein: 30gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe