This was so good I ate it before I got a picture! Next time I make it (because I definitely will be making it again!) I'll make sure to get a picture. This was pretty easy to make, and only four ingredients! Supergreat for those times when you want a fairly quick dinner, that's fairly light but tastey. Not to mention it's covered in cheese...and who doesn't want their dinner covered in cheese?!
Shopping List:
4 Chicken breasts (mine were about 6oz each)
Dash of olive oil (just over 1/2 tbs)
Salt and pepper to taste
1 Cup pasta sauce (I just discovered prego light and had to try it!)
6oz Shredded mozzarella (preferably reduced fat - either part skim or 2%)
Directions:
Preheat oven to 350. Then, drizzle a little olive oil in a skillet big enough for your chicken breasts. Heat the oil, and in the meantime pound the chicken so it's a little more even - I sandwiched the breats between two pieces of wax paper and pounded them with the heal of my hand.
Saute the chicken in the heated oil, adding a little salt and pepper to taste. Make sure to keep rotating those chickens! Otherwise they're going to burn. Keep turning and cooking till they're cooked through - about 18 minutes (I kept my pan on med-hi to med to make sure they didn't burn).
Pour a little of the pasta sauce in a casserole dish to cover the bottom. Dip each chicken breast in the sauce to coat. Pour the remaining sauce over the chicken breasts and top with the cheese.
Pop in the oven for a little bit, till the cheese melts, about seven minutes.
To get the cheese a little crispy on top, move the rack to the top and let it sit under the coil, but make sure to keep an eye on it! Also, I've done this before with "fancy shredded" mozzarella and it didn't turn out as well. I think the smaller shreds don't melt the same.
Nutrition Facts:
Cal - 325 Fat - 10 Pro - 48 Carb - 14 Sodium - 783
Yumminess - * * * * (out of five) - I think the chicken needed just a touch more seasoning, but the globs of cheese on top totally helped ;-)
Healthy-ness - Pretty good! 10gs of fat for a dinner? Not bad at all. And only 14 carbs!
Difficulty - Easy Peasey - very little skill required.
Total Time: About 28 minutes.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Wednesday, September 21, 2011
Monday, March 14, 2011
Chicken Fajitas
Tonight, the ever anticipated first night, I decided to make Chicken Fajitas. Not too complicated in terms of number of ingredients and effort in preparation, but it felt like a lot of steps. Mostly the amount of slicing of the bell peppers and onions – and boy oh boy did those onions make me cry – but I got through it injury free. In actuality, it wasn’t all that complicated, and I’d make it again with a few adjustments. First, I’d make sure I have enough lime juice! And be sure to add chili powder to give the chicken a kick. I added avocado (because I LOVE them!) which was nice, but I’m not sure I’d keep it. Maybe if it were mixed in some homemade salsa.
Shopping List:
4 Chicken breast halves (I used 1.64 pounds of chicken breast tenders because I’m lazy, and didn’t want to debone the breast halves)
2 Garlic cloves, chopped fine
¼ Cup lime juice
1Tablespoon olive oil
¼ Teaspoon paprika
½ Red Pepper
½ Green Pepper
2 Onions
Salt and Pepper to taste
Cut chicken into strips (however suits your fancy really; mine was kind of chunked). In a medium bowl, mix garlic and lime juice. Add chicken, toss to coat, and allow to marinate for about 45 minutes. When ready, drain liquid; cook in a non-stick pan sprayed with vegetable cooking spray until lightly browned and cooked through.
Meanwhile, slice bell pepper halves and onion (separate onion rings!). Heat olive oil in a large (and I mean large! I had to switch pans because the onions were too much) skillet, then stir in paprika. Add onions and allow to cook slightly before adding pepper. Continue to cook over medium heat, until vegetables are just crisp tender.
If you so desire, place tortillas – wrapped in foil – in the oven at 350 until warm. I (The Lazy Chef) popped mine in the microwave.
Chicken and veggies make enough for 8 fajitas, 2 with two fajitas per serving (i.e. 4 servings)
Nutritional Info (Chicken and Veggies)
Calories – 249 Fat – 4 Carbs – 9 Protein – 43 Sodium – 201
Ratings:
Difficulty – Some Skill Required (slicing veggies, watching two skillets at once and time for marinating)
Yumminess - * * * (Out of five, would have liked chicken to have a little more pizzazz)
Healthy-ness – Very low in fat (awesome!) and a small amount of cals. Overall, pretty good for any diet you may be on, just make sure the rest of your toppings (like sour cream or avocado) don’t set you over the edge!
Total Time: One Hour and Fifteen Minutes (Includes 40 minutes of marinating time for chicken - during which I had a snack)
Shopping List:
4 Chicken breast halves (I used 1.64 pounds of chicken breast tenders because I’m lazy, and didn’t want to debone the breast halves)
2 Garlic cloves, chopped fine
¼ Cup lime juice
1Tablespoon olive oil
¼ Teaspoon paprika
½ Red Pepper
½ Green Pepper
2 Onions
Salt and Pepper to taste
Cut chicken into strips (however suits your fancy really; mine was kind of chunked). In a medium bowl, mix garlic and lime juice. Add chicken, toss to coat, and allow to marinate for about 45 minutes. When ready, drain liquid; cook in a non-stick pan sprayed with vegetable cooking spray until lightly browned and cooked through.
Meanwhile, slice bell pepper halves and onion (separate onion rings!). Heat olive oil in a large (and I mean large! I had to switch pans because the onions were too much) skillet, then stir in paprika. Add onions and allow to cook slightly before adding pepper. Continue to cook over medium heat, until vegetables are just crisp tender.
If you so desire, place tortillas – wrapped in foil – in the oven at 350 until warm. I (The Lazy Chef) popped mine in the microwave.
Chicken and veggies make enough for 8 fajitas, 2 with two fajitas per serving (i.e. 4 servings)
Nutritional Info (Chicken and Veggies)
Calories – 249 Fat – 4 Carbs – 9 Protein – 43 Sodium – 201
Ratings:
Difficulty – Some Skill Required (slicing veggies, watching two skillets at once and time for marinating)
Yumminess - * * * (Out of five, would have liked chicken to have a little more pizzazz)
Healthy-ness – Very low in fat (awesome!) and a small amount of cals. Overall, pretty good for any diet you may be on, just make sure the rest of your toppings (like sour cream or avocado) don’t set you over the edge!
Total Time: One Hour and Fifteen Minutes (Includes 40 minutes of marinating time for chicken - during which I had a snack)
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