Chicken And Potatoes With Blue Cheese Dressing
Nutrition
Calories: 468 kcalCarbohydrates: 62 gProtein: 37 gFat: 23 gSaturated Fat: 19 gCholesterol: 56 mgSodium: 1008 mgFiber: 11 gSugar: 20 gVitamin A: 87.725 IUCalcium: 497 mgIron: 15 mg
Ingredients
- 1 lb skinless boneless chicken breasts
- 2 cups low-sodium chicken stock or broth
- 2 cups dry white wine
- 2 whole Garlic cloves coarsely chopped
- 2 cups tightly packed fresh basil leaves
- 1 cup reduced-fat ricotta cheese
- 1 cup plain nonfat yogurt
- ¼ lb blue cheese Gorgonzola, Roquefort or Stilton
- 2 tbsp sherry wine vinegar
- 2 lbs unpeeled cooked new potatoes halved or quartered
- 2 cups red bell pepper cored, seeded, and chopped
- 1 dash salt to taste
- 1 dash Black pepper freshly ground, to taste
- 8 oz salad greens washed and dried
Instructions
- Poach the chicken breasts in the stock and wine for 10 to 15 minutes, depending on the thickness of the breasts, until they are no longer pink. Drain and cut the chicken into julienne strips.
- With the food processor running, put the garlic through the feed tube and process to mince. Turn off the processor and add the basil leaves, ricotta, yogurt, blue cheese, and vinegar. Process to blend thoroughly.
- Combine the julienned chicken, the dressing, the potatoes, and the red peppers and season to taste with salt and pepper; refrigerate. To serve, remove from the refrigerator 15 minutes before serving to take off the chill. Serve on a bed of greens.