The second-runner-up recipe from Karen M. Arena of Englishtown, New Jersey, relies on a lower-fat Alfredo sauce for extra flavor.
1 1/4 cups Healthy Choice Four Cheese Alfredo Sauce or any refrigerated commercial light Alfredo sauce
4 teaspoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon black pepper
1/4 teaspoon salt
5 garlic cloves, crushed
4 (4-ounce) skinned, boned chicken breast halves
8 small red potatoes (about 1 pound)
8 plum tomatoes, quartered
1 (14-ounce) can artichoke hearts, drained
10 garlic cloves, peeled
1 tablespoon chopped fresh or 1 teaspoon dried rosemary
12 large pitted ripe olives, quartered
Rosemary sprigs (optional)
How to Make It
Preheat oven to 450°.
Combine first 6 ingredients. Arrange chicken in a 13 x 9-inch baking dish coated with cooking spray. Brush 3/4 cup sauce mixture over chicken. Arrange potatoes, tomatoes, artichokes, and 10 garlic cloves around chicken. Brush vegetables with 1/3 cup sauce mixture. Sprinkle with chopped rosemary and olives. Bake at 450° for 20 minutes. Brush chicken and vegetables with remaining sauce mixture; bake an ad-ditional 25 minutes or until potatoes are tender. Garnish with rosemary sprigs, if desired.