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Chicken Pizzaiola |
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Serves: 6
Print this Recipe
1/2 cup sweet red peppers, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
1/2 cup green bell peppers, chopped
1/2 cup zucchini, chopped
1/2 cup squash, yellow, chopped
2 cloves garlic, minced
1 onion (medium) sliced
1/2 cup mushrooms, fresh, sliced
1/2 cup olives, sliced, pitted, black
1/2 cup white wine
4 cups tomato sauce
1/2 teaspoon basil leaves
1/2 teaspoon oregano leaves
1/4 cup parsley, fresh, minced
6 chicken breasts halves, skinned and boned
2 eggs, beaten
1 cup bread crumbs, whole grain (made in blender)
1 tablespoon olive oil
8 ounces mozzarella cheese, part-skim, sliced in 6 even slices
I had this in the home of Cynthia Wadnola, a JDF volunteer, and it was terrific. I've reduced the fat used, but the recipe is just as good. More veggies!
1. Simmer, covered, all vegetables, olives, wine, tomato sauce, and seasonings for 1 hour.
2. Flatten breasts with a mallet. Dip in egg and then bread crumbs. Sauté in olive until golden on both sides. Transfer to baking dish. Preheat oven to 325ºF.
3. Spoon sauce over chicken. Cover and bake for 15 minutes.
4. Uncover and place 1 slice of cheese on each breast. Spoon some sauce over the cheese and place under broiler for a few minutes, until cheese melts.
Food exchanges per serving: 1½ BREAD, 4 ½ lean MEAT, 3 VEGETABLE, 1½ FAT
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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