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ingredients
1 6-to 7-pound whole
roasting chicken, giblets
removed
9 sprigs fresh thyme
9 sprigs fresh tarragon
1 lemon, halved
4 heads garlic, cloves
separated, unpeeled
1 cup Nicoise olives
1 teaspoon coarse salt
1/2 teaspoon freshly
ground black pepper
1/3 cup extra-virgin olive
oil
1 large baguette, thickly
sliced
ingredients
Chicken:
1/2 cup low-fat buttermilk
1/2 teaspoon hot sauce
1/2 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon ground red pepper
1/2 teaspoon freshly ground
black pepper
1/4 teaspoon salt
1 pound chicken breast tenders
1 tablespoon canola oil
Dressing:
1/2 cup fat-free mayonnaise
1/4 cup (1 ounce) crumbled blue
cheese
1 tablespoon red wine vinegar
1 teaspoon bottled minced
garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground
black pepper
direction
direction
To prepare chicken,
combine buttermilk and hot sauce in a shallow dish
...
Combine flour and next 4 ingredients (through salt)
in a shallow dish
...
Heat oil in a large nonstick skillet over medium-high
heat
...
Remove from pan
...
Total Time 30
While chicken cooks, prepare the dressing
...
Serve with chicken
strips
...
Cut a 2-inch pocket in the thickest part of each chickenbreast half
...
In a nonstick skillet, heat 2 tablespoons oil over medium to
high heat
...
Add to skillet
and cook 2 minutes per side or until brown
...
Bake for 18 minutes
...
Add the spinach and cook until slightly wilted
...
Serves 4Hands-On Time 20 min
Add the remaining 2 tablespoons of oil to skillet an
d raise heat to medium-high
...
Add the cayenne, coriander, cumin, mustard seeds, an
d salt and stir-fry for 2 minutes more
...
Stir in the coconut milk, reduce heat to medium-low, a
nd simmer gently for 2 minutes
...
Serve with the yogurt or flat bread, or both, if desired