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Chicken Breast Osso Buco-Style
Risotto is the traditional accompaniment for osso buco (the classic Italian veal recipe that inspired this dish), but a wild rice pilaf would make a suitable substitute here.
  • 1 tablespoon olive oil
  • 1 large bell red pepper, cut into strips
  • 1 large green bell pepper, cut into strips
  • 2 cups diced plum tomatoes
  • 1/4 cup frozen orange juice concentrate, thawed
  • 2 teaspoons minced garlic
  • 1/4 teaspoon salt
  • 4 small bone-in chicken breast halves (1-1/4 pounds total), skinned
  • 1/4 cup (not oil-packed) sun-dried tomatoes
  • 1 navel orange, peeled and coarsely chopped
  • 1/4 cup minced parsley
  • 2 tablespoons coarsely chopped Caponata or other brine-cured black olives

1. Preheat oven to 400°F.

2. In 9- x 13-inch roasting pan, combine oil, bell peppers, plum tomatoes, 3 tablespoons of orange juice concentrate, and 1 teaspoon of garlic.

3. Place chicken on top of vegetables and sprinkle with salt and remaining 1 tablespoon orange juice concentrate and 1 teaspoon garlic. Bake about 20 minutes, or until chicken is cooked through and vegetables are tender.

4. Meanwhile, place sun-dried tomatoes in small heatproof bowl and cover with boiling water. Let soak until softened, about 10 minutes, then drain and coarsely chop.

5. In a small bowl, stir together chopped sun-dried tomatoes, chopped orange, parsley, and olives.

6. Serve chicken and vegetables with orange mixture on top.


Nutritional Information
Per serving: 256 calories, 7.3g total fat, 1.3g saturated fat, 4.1g monounsaturated fat, 1.2g polyunsaturated fat, 4g dietary fiber, 25g protein, 24g carbohydrate, 59mg cholesterol, 339mg sodium.
Good source of: beta-carotene, potassium, selenium, vitamin B6, vitamin B12, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
40