PREP TIME: 8 minutes
COOKING TIME: 14 minutes
1/4 cup all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
1 lb boneless, skinless, chicken breast cutlets (about 1/4" thick)
4 tsp olive oil
1 can (14.5 oz) diced tomatoes primavera (with zuchinni, bell peppers, and carrots)
*In shallow bowl, combine flour, salt, and pepper. Coat chicken with seasoned flour and tap off excess.
*In large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Brown half of the cutlets 3 minutes per side or until no longer pink and juices run clear. Remove to large plate and cover with foil. Repeat with remaining oil and cutlets.
*Add tomatoes (with juice) to skillet and simmer and 2 minutes.
*Divide cutlets equally among 4 plates and spoon an equal portion of sauce over top. Serve with orzo.
Makes 4 servings
PER SERVING (WITHOUT ORZO) 244 cal, 28 g pro, 17 g carb, 6 g fat, 1 g sat fat, 66 mg chol, 2 g fiber, 693 mg sodium
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