Sunday, February 12, 2006
Point Count: Tuscan Chicken
Modified from the Barnes & Noble "Low Fat Low Cholesterol" cookbook.
1 lb boneless skinless chicken breasts, whole - 12 pt.
1 tsp evoo - 1 pt.
1 medium onion, thinly sliced - 0 pt.
2 bell peppers, thinly sliced - 0 pt.
1 garlic clove, diced - 0 pt.
1 can diced tomatoes (28 oz) - 0 pt.
2/3 cup dry white wine - 2 pt.
1 can cannelini beans (14 oz) - 3 pt.
3 TB fresh bread crumbs - 2 pt.
pinch of dried red pepper flakes - 0 pt.
oregano
basil
S&P
Preheat the oven to 350F.
Brown the chicken in the oil in a heavy-bottomed oven proof pan. Remove from pan.
Cook onion, peppers, and garlic until soft but not browned. Add tomatoes, wine, beans, and spices and bring to a boil. Add chicken and bake for about 30 minutes; sprinkle with breadcrumbs and continue cooking until the breadcrumbs are browned a bit.
20 points total, so 5 points per serving.
1 lb boneless skinless chicken breasts, whole - 12 pt.
1 tsp evoo - 1 pt.
1 medium onion, thinly sliced - 0 pt.
2 bell peppers, thinly sliced - 0 pt.
1 garlic clove, diced - 0 pt.
1 can diced tomatoes (28 oz) - 0 pt.
2/3 cup dry white wine - 2 pt.
1 can cannelini beans (14 oz) - 3 pt.
3 TB fresh bread crumbs - 2 pt.
pinch of dried red pepper flakes - 0 pt.
oregano
basil
S&P
Preheat the oven to 350F.
Brown the chicken in the oil in a heavy-bottomed oven proof pan. Remove from pan.
Cook onion, peppers, and garlic until soft but not browned. Add tomatoes, wine, beans, and spices and bring to a boil. Add chicken and bake for about 30 minutes; sprinkle with breadcrumbs and continue cooking until the breadcrumbs are browned a bit.
20 points total, so 5 points per serving.
