Friday night family dinner--Chicken with Olives and Fruit

Growing up we never had a specific night that was designated to “family dinners”—we ate together every night by candlelight, discussing our day, our plans for the week, or anything else that came to mind (my mom was a no-joke homemaker who still prides herself on the fact that she can fold a perfect peacock napkin with her eyes closed).

As a full-time working mom of a 13-month-old, with a husband who gets home as late as 8pm, we usually eat in front of the TV before passing out and starting the routine all over the next day. The exception is Friday nights, when we really do try to sit down together and have a nice relaxing dinner together. I try to prepare hardier meals for Fridays, and if I am really good I pick up a challah to go with it (rarely happens, but I do try). Chicken with Fruit and Olives has become one of my favorites, especially since you do most of the work the night before, and just throw it in the oven to cook the day-of.

Chicken with Olives and Fruit
Serves 4
6 points per person (300 calories)

-1/4 cup red wine vinegar
-1 tablespoon oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1/4 cup pitted prunes, chopped
1/4 cup dried apricots, chopped
1/4 cup pitted green olives, chopped
2 boneless skinless chicken breasts, filleted into 4 cutlets
1/2 cup white wine (if you don’t have wine just increase chicken broth to 1 cup)
1/2 cup chicken broth

Combine first 8 ingredients in a zip-lock bag. Mush together until well blended.
Add chicken and let marinate overnight.
Preheat oven to 450
Spray a large baking dish with PAM. Pour entire content of zip-lock bag into the dish, and top with wine and chicken broth.
Bake at 450° for 35 minutes or until chicken is done.
Let stand 15 minutes to cool.
Slice each cutlet into 4 pieces, and mix well with the warm fruit mixture.

I like to serve this meal with roasted potatoes—they soak up the sauce and really complete the dish. I actually stir them directly into the chicken/sauce mixture before serving.

Roasted potatoes
Serves 4
3 points per person (150 calories)

2 dice russet potatoes, skins on and scrubbed clean
1 tbs olive oil
1 tsp dried Italian seasoning
1/2 tsp salt
1/2 tsp pepper

Pre-heat oven 425
Place aluminum foil n a cookie sheet and spray with PAM
Bake for 15 minutes
After 15 minutes, toss the potatoes using a spatula, and cook for 15 more minutes.

Healthy meals to nourish your mind.