Chicken Vesuvio
Buttery smooth olive oil is the dominant flavor of this Chicago Italian restaurant staple. Fresh, tender chicken breasts and simple herbs round it out.
4
Servings
10 m
Preparation
55 m
Cooking
620
Calories
Ingredients
4 Fresh Boneless Skinless Chicken Breasts
2 large baking potatoes, sliced
1/4 cup olive oil
2 tablespoon lemon juice
2 teaspoon garlic, minced
1-1/2 teaspoon Italian seasoning
1 salt, to taste
1 pepper, to taste
| Calories | 620 |
| Protein | 47 g |
| Total Fat | 39 g |
| Cholesterol | 171 mg |
| Sodium | 549 mg |
| Total Carbohydrate | 22 mg |
*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique
Directions
1. Preheat oven to 350°F. Arrange potatoes in single layer in shallow baking pan. Layer chicken on top of potatoes.
2. Combine oil and lemon juice; brush chicken and potatoes with oil mixture. Sprinkle chicken and potatoes with garlic, Italian seasoning and salt and pepper.
3. Bake 50 to 55 minutes or until chicken is done (internal temp 180°F).
| Calories | 620 |
| Protein | 47 g |
| Total Fat | 39 g |
| Cholesterol | 171 mg |
| Sodium | 549 mg |
| Total Carbohydrate | 22 mg |
*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique
