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6 servings
Ingredients:
1 tablespoon slivered almonds, toasted2 cloves garlic1 cup fresh basil leaves1 cup parsley sprigs2 tablespoons fat-free, less-sodium chicken broth2 tablespoons finely grated fresh Romano cheese2 tablespoons lemon juice4 teaspoons olive oil, divided1/2 teaspoon salt cooking spray6 cups (1/8-inch-thick) sliced red potatoes, divided2 tablespoons finely grated fresh Romano cheese1/2 cup fat-free, less-sodium chicken broth
Instructions:
Preheat oven to 425 degreesDrop the almonds and garlic through food chute with food processor on, and process until minced.Add basil and parsley; process until finely chopped.Add 2 tablespoons broth, 2 tablespoons cheese, lemon juice, 2 teaspoons oil, and salt; process until smooth.Spread 2 teaspoons oil in an 11 x 7-inch baking dish coated with cooking spray.Arrange 2 cups potatoes in bottom of baking dish; spread 3 tablespoons basil mixture over potatoes, and sprinkle with 2 teaspoons cheese.Repeat the procedure with 2 cups potatoes, 3 tablespoons basil mixture, and 2 teaspoons cheese.Top with 2 cups potatoes.Microwave 1/2 cup broth at high 11/2 minutes or until very hot.Pour over potatoes; spread remaining basil mixture over potatoes.Cover with foil; bake at 425 degrees for 45 minutes.Uncover; sprinkle with 2 teaspoons cheese, and bake an additional 15 minutes or until tender.
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