Update: Yet another very old recipe. This is a good one, and McCormick hasn’t moved it so the link still works.
Seeing that it’s the first day of girl scout cookie sales here in Austin, I’m taking a day off from baking to do some cookie sampling. I do have a recipe to share, though. And if you’re one of those people who never has enough good chicken recipes, you’ll love this.
This recipe is from a McCormick ad in a food magazine — Food & Wine, I believe. It’s fairly low in fat, but you don’t notice it because of all the flavors and textures from the pancetta, rosemary and green olives. And even if you mess up the recipe by accidentally putting the bacon and the olives IN the sauce instead of sprinkling them on top (I was distracted because I was making a lemon cake at the same time), it’s still great.
Below is the link to the recipe. They are advertising their rosemary and garlic powder, but I used fresh rosemary (didn’t measure) and fresh garlic (2 cloves).
Chicken with Rosemary, Red Pepper and Olives
If I’d sprinkled the olives and pancetta on top it would have looked better, but here’s a photo.
I will definitely try this some day. I love everything in it!
Yesterday I purchased some garlic stuffed olives. I bet they’d be good in this dish.
We are on the same wave length. I’m going to make this tonight http://www.foodnetwork.com/recipes/jamie-oliver/pan-cooked-chicken-with-asparagus-pancetta-and-olives-recipe/index.html I have fresh asparagus in the frig, but if I had seen your recipe sooner, I probably would have used it and had asparagus on the side.
I want to do some cookie testing too! Or eat lemon cake 🙂