Featured Recipe: Chicken Breasts with Goat Cheese and Fire-Roasted Tomatoes
This dish is exceptionally easy to make and worth every second. That said, there is one thing to note: Be careful when checking the chicken for doneness. The tomatoes will likely drip into the chicken. If you cut into the chicken or poke it with a fork to test for doneness, be sure it’s not the liquid from the tomatoes making the chicken look pink even if it’s not.
Place a medium ovenproof nonstick skillet over high heat. When it’s hot, lightly mist the skillet with spray and immediately add the chicken side by side to the pan so it does not touch. Cook the chicken just until it is golden brown on the outsides, 1 to 2 minutes per side.
Remove the pan from the heat and top each piece of chicken evenly with about 2 tablespoons of the tomatoes, followed by about 1/2 ounce of the cheese. Transfer the skillet to the oven and bake the chicken until it is no longer pink inside and the cheese is melted, 5 to 9 minutes. Top evenly with the basil, if desired. Serve immediately.
Makes 4 servings. Each (1 topped breast) serving has: 171 calories, 29 g protein, 2 g carbohydrates, 4 g fat, 2 g saturated fat, 72 mg cholesterol, trace fiber, 198 mg sodium
Description:
Amazon.com Review
Featured Recipe: Chicken Breasts with Goat Cheese and Fire-Roasted Tomatoes
This dish is exceptionally easy to make and worth every second. That said, there is one thing to note: Be careful when checking the chicken for doneness. The tomatoes will likely drip into the chicken. If you cut into the chicken or poke it with a fork to test for doneness, be sure it’s not the liquid from the tomatoes making the chicken look pink even if it’s not.
Ingredients
(Serves 4)
Hands-on Time: 7 Minutes
Hands-off Time: 5 to 9 Minutes
Directions
Preheat the oven to 350 degrees F.
Season the chicken with salt and pepper.
Place a medium ovenproof nonstick skillet over high heat. When it’s hot, lightly mist the skillet with spray and immediately add the chicken side by side to the pan so it does not touch. Cook the chicken just until it is golden brown on the outsides, 1 to 2 minutes per side.
Remove the pan from the heat and top each piece of chicken evenly with about 2 tablespoons of the tomatoes, followed by about 1/2 ounce of the cheese. Transfer the skillet to the oven and bake the chicken until it is no longer pink inside and the cheese is melted, 5 to 9 minutes. Top evenly with the basil, if desired. Serve immediately.
Makes 4 servings. Each (1 topped breast) serving has: 171 calories, 29 g protein, 2 g carbohydrates, 4 g fat, 2 g saturated fat, 72 mg cholesterol, trace fiber, 198 mg sodium
From Publishers Weekly
More a guide to smarter shopping than cooking, the latest from Alexander (The Biggest Loser Cookbook) gives dieters largely healthy options in 150 basic low-calorie recipes. Alexander admits her recipes are geared for convenience, unabashedly utilizing processed foods and artificial ingredients; though she does offer substitutions for organic or all-natural diets, readers will want to pay attention to nutritional information (Mafia's Favorite Turkey Sandwich, for instance, has over 1,600 mg of sodium per serving, while Tequila Cheese Fondue is measured in two-tablespoon serving sizes). Novices and those pressed for time will be pleased to find more assembly than actual cooking: Pigs in Comforters consists of only four ingredients-olive oil spray, low-fat beef hot dogs, biscuit dough and mustard-and Spicy Tuna Salad comes together in seconds using tuna, low-fat mayo and chili sauce. Almost all of her recipes derive their health benefits from the inclusion of low- or reduced-fat store-bought ingredients: Ravio-Sagne, a ravioli-based riff on lasagna, relies on canned sauce, ravioli and low-fat cheese; Cheesy Brown Rice consists of cooked brown rice and Laughing Cow Light Swiss Cheese Squares; Peppermint Brownie "Pizza" consists of fat-free whipped topping spread over a low-fat brownie (made from a box mix).
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