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Publix Aprons Recipes

Date Night Chicken With Baked Tomatoes

Total Time - 45 minutes / Makes 4 Servings

Cooking Sequence

  • Prepare tomatoes and begin to bake - 10 minutes
  • Prepare chicken, complete tomatoes; serve - 35 minutes

Date Night Chicken With Baked Tomatoes

Date Night Chicken

Ingredients
8–10 pitted dates, coarsely chopped
2 shallots, thinly sliced
2 oz Deli goat cheese, crumbled
3 slices bacon
1 3/4 lb boneless, skinless chicken breasts
1 1/2 teaspoons garlic/herb seasoning
1/4 teaspoon pepper
1 tablespoon canola oil
1 cup white wine (or chicken broth)

Prep
  • Chop dates (1 cup). Slice shallots.
  • Crumble cheese.
  • Cut bacon into 1/2 inch pieces.
Steps
  1. Preheat large sauté pan on medium-high 2–3 minutes. Season chicken with herb seasoning and pepper (wash hands). Place oil in pan, then add chicken; cook 2–3 minutes each side or until browned. Remove chicken from pan.
  2. Reduce heat to medium and add bacon; cook 3–4 minutes or until crisp. Add shallots and dates; cook 2 more minutes.
  3. Remove pan from heat. Add wine and return chicken to pan. Reduce heat to low and cover; simmer 10–12 minutes or until chicken is 165°F.
  4. Remove chicken from pan and cut into slices. Spoon date mixture on top of chicken; top with cheese. Serve.

CALORIES (per 1/4 recipe) 580kcal; FAT 21g; CHOL 130mg; SODIUM 380mg; CARB 43g; FIBER 4g; PROTEIN 46g; VIT A 6%; VIT C 0%; CALC 8%; IRON 10%

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Baked Tomatoes

Ingredients
2 tablespoons canola oil, divided
4 large plum tomatoes, halved
1/2 teaspoon garlic/herb seasoning
2 1/2 tablespoons Caesar dressing, divided
2 tablespoons Italian bread crumbs, divided
2 cups spinach blend salad greens

Prep
  • Preheat oven to 425°F. Coat bottom of 9-inch-square baking dish with 1 tablespoon oil.
  • Halve tomatoes lengthwise; remove seeds.
Steps
  1. Place tomatoes, cut side up, in baking dish; sprinkle with herb seasoning.
  2. Drizzle dressing over tomatoes; sprinkle with bread crumbs. Drizzle remaining 1 tablespoon oil over top. Bake 12–15 minutes or until tomatoes or tender and topping has browned.
  3. Divide salad greens between four serving plates; top each salad with two tomato halves. Serve.

CALORIES (per 1/4 recipe) 130kcal; FAT 11g; CHOL 5mg; SODIUM 210mg; CARB 7g; FIBER 1g; PROTEIN 2g; VIT A 20%; VIT C 15%; CALC 2%; IRON 4%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.

ADD ALL 12 ITEMS TO LIST

Deli
Add to your grocery list 2 oz goat cheese

Dry Grocery
Add to your grocery list 2 1/2 tbsp Caesar dressing
Add to your grocery list 2 tsp garlic/herb seasoning
Add to your grocery list 1 cup white wine (or chicken broth)

Meat
Add to your grocery list 3 slices bacon
Add to your grocery list 1 3/4 lb boneless, skinless chicken breasts

Produce
Add to your grocery list 4 large plum tomatoes
Add to your grocery list 8-10 pitted dates
Add to your grocery list 2 shallots
Add to your grocery list 2 cups spinach blend salad greens

From Your Pantry
Add to your grocery list 2 tbsp Italian bread crumbs
Add to your grocery list 3 tbsp canola oil

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Aprons Advice

  • Complete your meal with Brussels sprouts, Cuban bread, and chocolate cake for dessert.
  • The tomatoes can be assembled (unbaked) and placed on top of the salad greens for a refreshing summer salad.
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Recipe Version poul0152