This publication contains a number of healthy eating tips and recipes. This was the first recipe I've tried and it won't be the last based on results. The recipe uses fresh ingredients, a
Some changes: the recipe serves 4; I halved everything to serve Grenville and myself a single meal. Instead of buying chicken tenders, I used chicken breasts sliced thin and then cut into strips. Adding a little extra fresh basil is a good thing.
Also, I didn't have the Hannaford brand House Dressing called for in the recipe. I checked online for the ingredients and whisked up a modified version. You could probably substitute an Italian dressing.
Basil Chicken with Succotash Salad
Serves 4. Total time 30 minutes.
- 1/2 C plus 2 TBSP water
- 8 oz green beans trimmed and cut into 1-inch pieces
- 2 ears fresh corn kernels cut from cob
- 1 large red bell pepper, seeded and chopped
- 2 lb chicken tenders, trimmed
- salt and pepper
- 1 TBSP olive oil
- 1/2 C Taste of Inspirations House dressing or an Italian dressing
- 2 TBSP chopped fresh basil, bit more is OK
- 3 C fresh baby spinach
- Bring 1/2 C water, green beans and cord to a simmer in a large nonstick skillet. Cover, reduce heat to medium-low and cook about 5 minutes until vegetables are tender. Drain and transfer to a large bowl, add bell peppers, toss to combine and set aside.
- Pat chicken dry with paper towels and season with salt and pepper. Wipe skillet dry and heat half of the oil over medium-high heat. Add half the chicken and cook 2-3 minutes each side until golden brown. transfer to a plate and repeat with remaining oil and chicken.
- Return remaining two-thirds of chicken to skillet over medium-high heat and add 1/4 C dressing and remaining 2 TBSP water. Cook, stirring often, until mixture reduces and coats chicken, about 30 seconds. Remove from heat, stir in basil and cover to keep warm.
- Add baby spinach and remaining 1/4 C of dressing to the vegetable mixture and toss to combine. Season with salt and pepper to taste and place chicken on top.