I've had a complaint, well a sort of a complaint. In my post about a fondue we had recently, gigi left a comment...

'...I've just been trying to catch up on your pages but had to stop and get something to eat ~ you always make me so hungry. I share your weakness for the Colonel's chicken, by the way, although I seldom can afford to indulge the calories. There must be millions...hey, maybe that's the missing ingredient! ;D '

Okay gigi, I hear you. We pride ourselves on being a full service blog here and if my food chat and recipes are causing you to leave the browser, and by default me, then something has to be done. You want something tasty and low calorie, that will enable you to stay at your browser reading me. Consider it done! After a quick scan of your blog, inspiration has struck. Your love for the Colonels chicken plus a very funny post about your Valentine's Day jaunt gave me the perfect idea and so I present for your eating pleasure...

BREAST OF CHICKEN GIGI

2 skinless chicken breasts, preferably free range
chicken stock, about 2 cups
1 small onion, diced
2 tablespoons olive oil
2 medium carrots, diced
200 g (8 oz) green beans, topped and tailed, cut into 1 cm (1/2") lengths
1 clove garlic, crushed
1/2 teaspoon ground cumin
1 teaspoon ground coriander
pinch cayenne pepper
1 teaspoon tomato paste
salt & pepper
2 tablespoons pine nuts, toasted in frypan
4 leaves basil shredded + 2 sprigs for garnish

Place the chicken breasts in a pot small enough to hold them snugly and pour over enough chicken stock to just cover. Bring to a slow simmer and cook for 10 minutes or until done to your liking. Remove chicken from pot and keep warm. In another pot gently saute the onion in the olive oil until lightly touched with gold, then add carrots, green beans, garlic, cumin, coriander and cayenne and cook for 2 minutes more. Add chicken stock from the breasts and tomato paste then cook at a rolling boil with the lid off until the vegetables are tender and the stock is reduced to a sauce. If the vegetables are cooked and the stock is not reduced enough, remove the vegetables and continue to reduce the stock. When everything is to your liking add the shredded basil, pine nuts and seasonings.

To serve, spoon an equal portion of vegetables onto each plate. Cut the chicken breasts on the bias into slices and fan out to one side of the plate. Place a sprig of basil overlapping the chicken slices. If you feel the need for some carbs, prepare some packet cous cous according to directions, place in a small ramekin or glass and unmould onto the plate before the vegetables. Enjoy.