Friday, May 20, 2011

Caprese Chicken

Keeping to my theme of food that is quick and light, here is your main dish in one pan.  Add a veggie or salad and some bread and you have an easy, complete dinner.

A caprese salad comprised of tomatoes, basil, and mozzarella is a favorite this time of year when tomatoes begin to look good in the market.  Usually you find the salad saturated in olive oil, but this cooked translation has none at all!  Give it a try on a night when time is short, and enjoy.

Caprese Chicken

4 5-ounce boneless, skinless chicken breast halves
1 teaspoon dried Italian seasoning
Garlic salt, to taste
Freshly ground black pepper, to taste
2 Roma tomatoes, chopped
8 fresh basil leaves, slivered
2 ounces part-skim Mozzarella cheese, shredded

Coat large nonstick skillet with nonstick spray and place on medium-high heat.  Sprinkle both sides chicken breasts with Italian seasoning, garlic salt, and pepper.  Place in skillet and cook until first side is golden; flip and cook until other side is also golden.

Cover chicken with chopped tomatoes, basil slivers, and cheese.  Place lid on skillet and reduce heat to medium low.  Cook for about 8 more minutes, until chicken is no longer pink and cheese is melted, being careful not to overcook.  Makes 4 servings, 5 points plus each.

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