This recipe was in the latest issue of Cooking Light and it is served with polenta rounds. This would be a great dinner that I could pull off after work and not be eating at 8 pm!
1 1/2 tbsp. olive oil, divided
1 1/2 tsp. finely chopped fresh rosemary
1 tsp. finely chopped garlic
1/4 tsp. kosher salt
1/4 tsp. fresh,y ground black pepper
4 skinless boneless chicken breast halves
Cooking spray
1 C. thinly sliced onion
1 C. thinly sliced red bell pepper
1 8oz. package pre sliced cremini mushrooms
1/2 C. dry red wine such as Chianti
1/2 C. coarsely chopped fresh basil, divided
1/4 tsp. crushed red pepper
1 15oz. can crushed tomatoes
Combine 1 1/2 tsp. oil, rosemary, garlic, salt and black pepper in a small bowl stirring it with a whisk. Rub oil mixture evenly over chicken. Heat a large skillet over medium high heat. Coat pan with cooking spray. Add chicken to pan; cook 2 minutes on each side.
Remove chicken from pan. Add remaining oil to pan; swirl to coat. Add onion, bell pepper, and mushrooms; cook 4 minutes, stirring occasionally.
Add wine; cook 1 minute or until liquid is reduced by half. Stir in 1/2 cup basil, crushed red pepper, and tomatoes; cook 1 minute.
Return chicken to pan; turn to coat. Reduce heat; cover and simmer 15 minutes or until chicken is done. Sprinkle with remaining basil.
Serves 4; per serving, 337 calories, 10g. fat, 41g. protein, 16g. carbs, 4g. fiber, 109mg. cholesterol, 3mg. iron, 465mg. sodium, 71mg. calcium
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