Saturday 12/11/2010- Roasted Rosemary Chicken Breasts with Asparagus with Hazelnuts and Parmesan

Roasted Rosemary Chicken Breasts
Prep time: 10 minutes Cook time: 50 minutes  4 bone-in chicken breasts, skin on 4 garlic head(s) 8 rosemary sprigs 2 tablespoons olive oil   coarse salt and freshly ground pepper, to taste 1/2 baguette , cut in half horizontally per serving: 319 calories; 54 grams protein; 10 grams total fat; 0 grams fiber; 2 grams saturated fat; 0 grams carbohydrates; 137 mgs cholesterol; 154 mgs sodium; 7 weight watcher points		Preheat the oven to 425 degrees. [1] Using a sharp knife, slice the tops from the garlic heads, reserving the bottoms. Arrange the tops, cut sides down, in the center of a large roasting pan. Place two sprigs of rosemary over each garlic top and arrange chicken breasts (skin side up) over the garlic tops. NOTE: The garlic tops serve as a rack for the chicken. [2] Place reserved garlic bottoms, cut sides up, next to chicken in pan. Drizzle chicken and garlic bottoms with olive oil. Season chicken with salt and pepper and place remaining sprigs of rosemary on top of the chicken. [3] Roast the chicken for 30 minutes. Turn the garlic bottoms cut sides down and rotate the pan. Continue roasting chicken until the skin is browned and the juices run clear, about another 20 minutes. Make sure a meat thermometer registers an internal temperature of 165 degrees. [4] Wrap the baguette in foil and warm in the oven during the last 10 minutes of cooking. Skim fat from pan juices and serve with chicken. [5] Squeeze freshly roasted garlic on fresh bread.

Asparagus with Hazelnuts and Parmesan
Prep and cook time: 20 minutes 1 pound asparagus 2 tablespoons butter 1 tablespoon balsamic vinegar 2 tablespoons hazelnuts, chopped   coarse salt and freshly ground pepper, to taste 1/4 cup shredded Parmesan cheese per serving: 151 calories; 8 grams protein; 12 grams total fat; 3 grams fiber; 6 grams saturated fat; 5 grams carbohydrates; 25 mgs cholesterol; 227 mgs sodium; 3 weight watcher points		[1] Snap tough ends of asparagus and arrange in a steamer basket and place over boiling water. Cover and let steam for 3 minutes. Remove asparagus from steamer and set aside. [2] Heat the butter in a large skillet over medium heat. When the butter is melted, stir in the balsamic vinegar and let cook for about 30 seconds. Add the steamed asparagus to the skillet along with the hazelnuts, salt, and pepper, and toss in the butter mixture just until the asparagus is heated through. Transfer to a serving plate and sprinkle with the Parmesan cheese. Serve immediately.