Lunch: Chicken Breasts Stuffed with Dried Tomatoes and Basil

This recipe includes fertility superfoods such as:

Broccoli, Basil

Health and fertility benefits of Chicken Breasts Stuffed with Dried Tomatoes and Basil

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 bunch basil
1/4 c. oil-packed dried tomatoes
2 tbsp. grated Parmesan cheese
coarsely ground black pepper
4 medium chicken-breast halves
salt
8 small red potatoes
2 bulb broccoli rabe
1 tbsp. olive or salad oil

Instructions

Preheat oven to 425 degrees F. Chop enough basil to equal 1/4 cup. Reserve remaining basil for garnish. Coarsely chop dried tomatoes. In small bowl, mix chopped basil, dried tomatoes, Parmesan cheese, and 1/2 teaspoon pepper.
Carefully push fingers between skin and meat of each chicken breast to form a pocket; place some basil mixture in each pocket. Place chicken-breast halves, skin-side up, in 13" by 9" glass baking dish; brush with oil from dried tomatoes; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Bake chicken 35 to 40 minutes until juices run clear when chicken is pierced with a knife, basting occasionally with pan drippings.
While chicken is baking, with vegetable peeler, remove strip of peel from around center of each potato. In 3-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 15 minutes or until potatoes are fork-tender; drain. Sprinkle potatoes with 1/2 teaspoon salt; keep warm.
Meanwhile, cut off root ends and discard tough outer leaves from broccoli rabe. Rinse and drain well. In 12-inch skillet over high heat, in hot olive or salad oil, cook broccoli rabe and 1/2 teaspoon salt until tender-crisp, 3 to 5 minutes, stirring frequently.
To serve, arrange chicken on platter with potatoes and broccoli rabe.

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