Chicken and Red Peppers
 

Chicken and Fire Roasted Peppers with Lemon Garlic Cream Sauce

2 cloves garlic, sliced
4 boneless, skinless chicken breast halves
4 whole roasted red peppers (from a jar is fine)
1/2 T paprika
salt and pepper to taste
cooking spray

Garlic Cream Sauce (below)

Spray skillet with cooking spray and add garlic. Cook garlic until
hot and aromatic. Remove garlic to small pan for sauce.

Add more cooking spray to pan, and add chicken. Sprinkle with paprika and salt and pepper, to taste. Brown both sides.
Cook on medium-low for 15 minutes, or until done, adding cooking spray or olive oil if necessary. When chicken is almost finished, add roasted peppers to skillet, until heated through.

Serve each chicken breast on a roasted pepper, topped with Lemon Garlic Cream Sauce.


Lemon Garlic Cream Sauce

2 cloves of garlic, sliced and sauteed
3/4 heavy cream
2 Tablespoons cream cheese
1/2 Tablespoon lemon juice

Place garlic in small saucepan. Add cream and stir until warm. Add cream cheese and stir until hot, smooth and almost bubbly. Add lemon juice. Cook and stir until thoroughly mixed.

Cal 362
Fat 23
Sat 14
Pro 32
Fib 1
Sod 143
Carbs 6
Points 9

Jennifer's Chicken Stuffed Red Peppers
 

Jennifer's Chicken Stuffed Red Peppers


3 boneless skinless chicken breasts (almost a pound)
4 red peppers, lids removed, OR split lengthwise, with stems
intact
Your favorite salt-pepper-garlic blend
1/2 cup onion, diced
1 medium zucchini, diced
3/4 cup mozzarella, shredded
1/3 cup swiss cheese, shredded
4 T shredded parmesan


Heat oven to 350 degrees.
Prepare peppers for stuffing. Snip chicken over a
skillet with kitchen shears, or dice and put in large skillet. Add spice blend ( I prefer Montreal Steak Seasoning) to taste. Saute chicken on medium high, stirring, for 1-2 minutes. Add zucchini and onion. Continue cooking 5-10 minutes, or until juices
are released from vegetables and chicken is done.


Place chicken and vegetables in a medium sized bowl,
and add first two cheeses. After mixing, stuff peppers. Place in
casserole dish and bake at 350 for 30 minutes. Top with parmesan, turn oven to 400 and bake an additional 10 minutes. Remove from oven and cool slightly before eating.



Cal 295
Fat 11
Sat Fat 6
Pro 37
Fiber 3
Sodium 284
Carbs 11
Points 6