Grilled Chicken With Mozzarella And Red Peppers Recipe - Cooking Index
Grilled Chicken With Mozzarella And Red Peppers Recipe - Cooking Index
To roast the bell peppers, preheat the broiler. Line a baking sheet with foil; place the peppers on the baking sheet. Broil 4 to 6 inches from heat, turning frequently with tongs, until the skin is lightly charred on all sides, about 10 minutes. Transfer to a paper bag. Fold the bag closed and steam 10 minutes. Peel, seed and devein the peppers over the sink to drain the juices.
Type: Chicken, Poultry| 1 1/2 teaspoons | 7.5ml | Olive oil |
| 1 teaspoon | 5ml | Anchovy paste |
| 3 | Red bell peppers - roasted, and | |
| Cut into 1/4" slices | ||
| 1/3 cup | 48g / 1.7oz | Cubed part-skim mozzarella cheese |
| 1 | Plum tomato - cubed | |
| 5 | Pitted black olives - sliced (small) | |
| 2 tablespoons | 30ml | Minced flat-leaf parsley |
| 2 | Boneless skinless chicken breasts - - (3 oz ea) |
Spray the broiler or grill rack with nonstick cooking spray. Preheat the broiler, or prepare the grill.
In a medium bowl, combine 1 teaspoon of the oil with the anchovy paste until well blended. Add the peppers, cheese, tomato, olives and parsley; toss lightly.
Brush the chicken with the remaining 1/2 teaspoon of the oil and place on the rack. Broil the chicken 5 inches from the heat, until cooked through, about 5 minutes on each side. Serve the chicken breasts topped with the pepper mixture.
This recipe yields 2 servings.
Per Serving: 242 Calories, 10 g Total Fat, 1 g Saturated Fat, 66 mg Cholesterol, 249 mg Sodium, 12 g Total Carbohydrate, 3 g Dietary Fiber, 26 g Protein, 86 mg Calcium.
Serving Provides: 2 Fruit/Vegetables, 3 Protein/Milk, 1 Fat.
Points Per Serving: 5.
Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers
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