EVERYDAY
EASY f o o d
with these quick and hearty main dishes.
by M ADISO N M AYBERRY photos AN D Y LYO N S food styling and recipes JIL L LU ST
l
5
m on chicken w ith
ives & ricotta
.
*
START TO FINISH
27
minutes
BUDGET $
2.78
per serving
LEMON CHICKEN WITH
OLIVES
8
c RICOTTA
8
N o -b o il (oven read y) lasagna noodles
1
M eyer lem on o r lem on
4
sm all skin less, b oneless ch icken breast
halves, halved cro ssw ise
1
cu p g a rlic-stu ffe d o r pitted green olives
1
cu p rico tta cheese
O live oil
Fresh ro se m a ry (o p tio nal)
1.
In D u tch oven b rin g 3 in ch es w a te r to b o ilin g . Add noodles and 1 teaspoon
olive oil.
C o ver. C o o k
6
m in u tes o r u n til ten d er; d ra in . L a y noodles in sing le
la y e r on w axe d paper. C o ve r; set aside.
2 .
M ean w h ile, shred lem on peel; h alve lem on. Ju ic e 1 h a lf, cu t rem ain in g into
w edges. Season ch ick e n w ith
salt, pepper,
and
V
2
o f lem on p eel. In s k ille t heat
1 tablespoon
oil
o ver m edium -high heat. Add ch ick e n . C ook 10 m in u tes o r u n til
no p in k rem ain s, tu rn in g once. A dd o liv e s; heat th ro u g h . Rem ove from heat.
3 .
In m icrow ave-safe bow l com bine rico tta, the lem on ju ice , and
V
2
teaspoon each
sa lt
and
pepper.
M icro co o k on 100% p o w er (h ig h ) 30 seco n d s, s tirrin g o nce.
4 .
Spoon rico tta m ix tu re in to b o w ls. T o p w ith noo dles, c h ick e n , o live m ixtu re ,
rem ain in g lem on peel, and the fresh ro sem ary. Pass lem on w edges,
s e r v e s 4.
EA CH SE R V IN G
443 cal, 19 g fa t (7 g sat. fat), 130 mgchol, 1,053 m g sodium, 30 gcarbo,
4
gfiber, 39gpro. Daily Values: 11% vit.A , 44% vit. C, 17% calcium, 15% iron.
BETTER HOMES AND GARDENS SEPTEMBER 2009 I 9 5
