s CAPRESE-STYLE CHICKEN BREASTS ***
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s CAPRESE-STYLE CHICKEN BREASTS ***
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Ingredients
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Instructions Instructions: *** 5-5-2010 good, easy *** DISH OF THE WEEK 2 boneless, skinless chicken breasts (8 ounces each), sliced in half crosswise, yielding 4 pieces Freshly ground salt and pepper, to taste 1 tablespoon extra-virgin olive oil 4 cloves garlic, minced Pinch crushed red pepper flakes 1/4 cup freshly squeezed lemon juice 2 Roma tomatoes, sliced into 8 slices each 2 ounces part-skim mozzarella, shredded 1/4 cup fresh basil, finely chopped 4 cups cooked broccoli Season chicken with salt and pepper. Heat olive oil in a large, wide, oven-proof skillet over medium heat. Add garlic and chicken. Cook chicken 5 minutes per side, turning once, or until no longer pink. Sprinkle crushed red pepper flakes over the chicken, and sprinkle lemon juice over the top. Preheat broiler. Top each piece of chicken with 4 tomato slices and 1/4 of mozzarella. Place under broiler, and broil until cheese is golden (about 3 minutes). Remove from oven, and top with fresh basil. Serve with 1 cup cooked broccoli. Serves 4. Nutritional information per serving: 250 calories, 9 grams fat, 480 milligrams sodium, 5 grams fiber, 33 grams protein, 12 grams carbohydrates. Source: The Mediterranean Diabetes Cookbook by Amy Riolo (American Diabetes Association, $19.95) Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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