 |
Broadcast Schedule
Upcoming broadcasts on WKNO, Public Television for the Mid-South (Memphis, Tenn.)
June
2010 Dates for Smart Medicine episodes:
WKNO, Channel 10 and WKNO-HD (Digital Ch. 10-1)
6/24 at 8 p.m.
6/25 at 1 a.m.
6/26 at 2:30 p.m.
6/27 at noon
WKNO2 (Digital Ch. 10-2)
6/26 at 6:30 p.m.
6/26 at 9:30 p.m.
6/27 at 2:30 p.m.
7/3 at 6:30 p.m.
Baptist is the underwriting sponsor of a monthly health newsmagazine show called Smart Medicine, which is broadcast on WKNO-TV Channel 10. Hosted by news anchor Joe Birch, the news program features various Mid-South medical and health experts discussing the latest health news and services available in the area.
|
|
 Recipes
TUSCAN ROASTED CHICKEN AND VEGETABLES
Ingredients:
6 Roma tomatoes (about 1 pound)
3 medium zucchini
1 bulb fennel
3 Tbsp. oil, divided
3/4 tsp. salt, divided
4 cloves garlic, finely minced
1 tsp. lemon zest
1 Tbsp. lemon juice
4 chicken breast halves skinless, bone-in (about 2 1/2 pounds)
Freshly ground black pepper
1 Tbsp. fresh chopped rosemary leaves or 1 tsp. dried
Directions:
1. Preheat the oven to 375 degrees F.
2. Cut the tomatoes lengthwise into quarters and remove the seeds. Trim the zucchini and cut it in half crosswise and then cut each piece in half lengthwise once if the piece is thin and twice if the piece is thicker, so that the pieces are relatively uniform.
3. Remove the outermost layer of the fennel bulb and discard. Cut the bulb in half so that each half retains part of the stem end. Cut each half into 8 thin wedges, so each wedge is held together by a little piece of stem.
4. Put the vegetables into a large baking pan. Toss them with 2 Tbsp. oil and 1/4 tsp. salt. Arrange the chicken pieces in pan with the vegetables.
5. In a small bowl, combine 1 Tbsp. oil, 1/2 tsp. salt, garlic, lemon zest and lemon juice. Rub the mixture into the chicken in the pan. Season with a few turns of pepper.
6. Roast in the oven for 30 minutes, then give the vegetables a stir and add the rosemary. Cook for about 20 to 30 minutes more until the chicken is done and the vegetables are tender and beginning to brown.
Yield 4 servings. Serving is 1 piece chicken and 1 1/2 cups vegetables. (Gluten, diary and nut free)
|
|
|
|
