Volume 1, Number 4 - November 15, 2010

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Rachel Rosenberg
Rachel Rosenberg
Staff Writer

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Opinion Opinion

Cooking with Rachael

By Rachel Rosenberg

- Cook Time:

40 to 43 minutes


- 3 boneless, skinless chicken

(or turkey) breasts

- 1 jar Classico basil pesto

- 1 1/2 lbs. red potatoes

- 1 extra large red onion

- 2 large tomatoes

- 1 large yellow pepper

- 1/4 cup extra virgin olive oil

- Badia complete seasoning

- Salt and ground black pepper



1 Preheat the oven to 425°F.

2 Wash and dry the potatoes.

Chop into medium-small


3 Place the potatoes in large

roasting pan and drizzle the olive

oil over them.

4 Once the oven is heated, put

the roasting pan. Cook for 15


5 Peel and chop the red onion

into chunks. De-seed and chop

potatoes in bite-size bits; chop

the tomatoes.

6 Once the potatoes have

roasted slightly, remove the

pan from the oven and lay the

breasts among the potatoes,

and sprinkle the veggies over

that. Make sure to spread the

meat out evenly. Spoon pesto as

desired onto each breast.

7 Return the pan to the oven

for another 25 to 28 minutes.

8 Cool and serve.

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