Friday, March 27, 2009

Recipe of the Week

Provolone Chicken Melts

4 6oz boneless, skinless chicken breasts
4 tsp extra virgin olive oil
4 slices whole wheat or multigrain bread
1 large garlic clove, cut in half
1 whole roasted bell pepper (from a jar), cut into 4 pieces
4 slices of reduced fat provolone cheese (or any other 2% flavor of your choice)
salt and pepper

Heat oven to broil. Season chicken breast with salt and pepper; heat 2 tsp of oil in large nonstick skillet and saute chicken until cooked about 5 mins per side. Transer to plate. 
Lay bread slices on baking sheet, drizzle with remaining oil and rub with the cut sides of the garlic clove. discard garlic. Place under broiler until toasted, about 1 minute.
Top each bread slice with 1 pepper piece, 1 chicken breast, and 1 cheese slice. Broil until cheese is melted, about 2 minutes. Serve warm.

4 servings.
350cals, 12g fat, 49g protein, 13g carbs, 2g fiber, 340mg sodium

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