Better late than never: Chicken with Creamy Herb Sauce and Roasted Green Beans

[KLynn]

I am so sorry I missed the threads requesting these recipes! Enjoy!

Chicken with Creamy Herb Sauce

6 (4 oz) skinned, boned chicken breast halves
1/3 cup balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
3 garlic cloves, unpeeled
1/4 cup low-fat buttermilk
2 tablespoons minced fresh parsley
3 tablespoons reduced-calorie mayonnaise
1 tablespoon water
1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper

Preheat oven to 375 degrees. Arrange chicken in a 13x9 inch baking dish. Pour vinegar over chicken; sprinkle with oregano, 1/2 tsp salt and 1/2 tsp pepper. Place garlic in dish. Bake at 375 for 25 minutes or until chicken is done, basting with pan drippings.

Remove garlic from dish; peel. Place garlic in bowl; mash into a paste. Add buttermilk and next 6 ingredients; stir with a wire whisk until blended.

Cut breasts diagonally across the grain into thin slices. Arrange 1 sliced breast half on each plate; spoon 1 1/2 tablespoons sauce over each.

Yield: 6 servings

Calories: 156 (21% from fat)
Protein: 26.8g
Fat: 3.6g
Carb: 2.4g
Fiber: 0.2g


Roasted Green Beans

1 1/4 lbs green or wax beans, trimmed
2 tablespoons slivered almonds
1 tablespoon lemon juice
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 freshly ground black pepper

Preheat oven to 450 degrees. Combine all ingredients in a jelly-roll pan, tossing well. Bake at 450 degrees for 10 minutes or until beans are tender and browned, stirring occasionally.

Yield: 4 servings

Calories: 83 (43% from fat)
Protein: 3.2g
Fat: 4g
Carb: 11.3g
Fiber: 3.4g

[Paula H]

Thanks for much for those KLynn - better late than never!

[TeriK]

I wasn't around when these recipes were originally discussed, but I am really happy to see them. Those green beans sound wonderful--and they're one of the few veggies my hubby will eat. Perfect. Thanks.

[Shirley Panek]

I made this recipe the other night and just wanted to say I thought it was wonderful! Thanks so much for posting this KLynn. The chicken was really flavorful. It was also so quick and easy to put together. I served it over egg noodles. Yum! I'll definitely be making this again.

I actually got the recipe from another thread that didn't have the green bean recipe, but I'll have to give it a try. We're always eating green beans in this house.

Thanks again!

[JulieM]

I'm a little confused about the sauce. Is it not heated?
And Shirley, was it enough sauce for the egg noodles?

[Shirley Panek]

Julie -

You're right, the sauce is not heated. I spooned it over the top of the chicken. Next time I may make a little more, mainly because I didn't have quite as much for the leftovers I packaged for lunches. I reheated in the microwave, and the sauce was just as good hot as cold.

The sauce is like a spicy/herby ranch. Very yummy! Oh, I did use more garlic than called for (5 cloves, I think). The garlic wasn't overpowering - in fact I though it probably needed a little more. But it was very good.

[Paula H]

I finally got around to cooking the Chicken With Creamy Herb Sauce tonight - and it is delicious! I made it with four chicken breast halves rather than six, so that there's a generous serving of sauce with each one. The sauce is just right, not too garlicky, not to herby, and mixes really nicely with the depth of flavour from the balsamic vinegar. And it's so easy to make!

A definite repeater.

Oh, and I make the Roasted Green Beans quite often, and really enjoy them. The almond slivers always get a bit burnt, but I don't mind - they're far too yummy to be bothered with little things like burnt nuts!