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Mozzarella Chicken with Veggies Recipe

100% would make again

Writes Danielle Williams from Westville, Oklahoma: “This moist chicken dish is easy, healthy and packed with flavor! I make it all year round and like to serve it with a salad and Italian bread.”

This recipe is:

Healthy

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4 Servings
Prep/Total Time: 30 min.

Ingredients

4 boneless skinless chicken breast halves (5 ounces each)
2 tablespoons Crisco® Pure Olive Oil
1 pound sliced fresh mushrooms
1 medium sweet orange pepper, julienned
1 medium sweet red pepper, julienned
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
4 slices part-skim mozzarella cheese

Directions

In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm.
In the same skillet, saute the mushrooms, peppers, garlic, salt and pepper until vegetables are tender. Return chicken to the pan; top with cheese. Cover and cook until cheese is melted. Yield: 4 servings.

Nutrition Facts: 1 chicken breast half with 1 cup vegetables equals 340 calories, 15 g fat (5 g saturated fat), 94 mg cholesterol, 519 mg sodium, 10 g carbohydrate, 3 g fiber, 40 g protein.

Mozzarella Chicken with Veggies published in Simple & Delicious March/April 2008, p47

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