Gremolata is a classic Italian garnish, according to "Weight Watchers Great Cooking Every Day" (Hungry Minds, $24.95). It usually consists of parsley, garlic and lemon zest, and it is used for rich dishes such as osso buco.
The low-fat recipe for gremolata-stuffed chicken with tomato relish is one of about 250 recipes in the book, which also has tips and techniques from the Culinary Institute of America.
There are a great many ethnic flavors represented in the recipes -- from Chinese, Mexican and Thai to French and Moroccan. Seasonings and ingredients called for also cover a wide variety: What all the dishes have in common is that they manage to involve a minimum of fat, often through the use of braising, grilling and roasting.
This recipe uses gremolata as a tasty complement to chicken. The entree can be doubled to serve eight and will store well overnight if you're planning a luncheon. Try serving it over hot rice or orzo pasta.
With Tomato Relish
4 large plum tomatoes, seeded and chopped
2 teaspoons olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup packed fresh flat-leaf parsley leaves, finely chopped
1 garlic clove, minced
1/2 teaspoon grated lemon zest
Four 1/4-pound skinless boneless chicken breasts
To prepare the relish: In a bowl, combine the tomatoes, oil, vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper; cover and let stand at room temperature.
Preheat the oven to 450 F. Spray a baking sheet with nonstick spray. In a small bowl, combine the parsley, garlic, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon pepper.
Place the chicken breasts, skinned-side down, between 2 sheets of wax paper. Pound the chicken to 1/4-inch thickness, using a meat mallet or the bottom of a heavy saucepan. Remove and discard the top sheet of wax paper; spread the chicken with the parsley mixture. Starting with the narrower ends, roll each chicken breast around the filling; remove and discard the remaining wax paper.
Place the chicken, seam-side down, on the baking sheet. Bake until the chicken is cooked through, 10 to 12 minutes. Let stand 5 minutes. Slice each breast on the diagonal into four pieces. Serve with the relish.
Makes 4 servings.
Nutrition information per serving: 182 cal., 6 g total fat (1 g saturated fat), 72 mg chol., 368 mg sodium, 5 g carbo., 1 g dietary fiber, 27 g pro.
Brainerd Dispatch ©2013. All Rights Reserved.