Ingredients:

1/4 cup all-purpose flour

6 (5-6 ounce) bone-in skin removed chicken breasts*

1 tablespoon plus 1 teaspoon olive oil, divided

1 large green bell pepper, cut into short strips

1 medium onion, cut in half lengthwise and sliced crosswise

1 package (6 ounces) sliced button mushrooms

2 cloves garlic, minced

2 cans (about 14 ounces each) no-salt-added diced tomatoes, undrained

1 1/2 teaspoons Italian seasoning

1/2 teaspoon salt

6 tablespoons shredded part-skim mozzarella cheese

*If 5 to 6 ounce breasts are not available, cut 3 large (10-12 ounces) breasts in half.

 

Place flour in large resealable food storage bag. Add chicken, 2 pieces at a time; shake to coat chicken. Heat 1 tablespoon oil in large skillet over medium-high heat. Brown chicken on both sides; remove from pan. Add remaining 1 teaspoon oil to same skillet. Add bell pepper, onion, and mushrooms; cook and stir 3 to 4 minutes until mushrooms are lightly browned. Add garlic; cook and stir 30 seconds. Add tomatoes with juice, seasoning and salt; bring to a boil. Return chicken to skillet. Reduce heat; cover and simmer 23 to 25 minutes or until chicken is no longer pink in center. Serve chicken with sauce; top each serving with 1 tablespoon cheese.

Note: Four-ounce boneless skinless chicken breasts may be substituted for bone-in breasts. In step with returning chicken to skillet and reducing heat; simmer for about 18 minutes instead.

 

Makes 6 servings (1 chicken breast and 2/3 cup sauce per serving)

 

 

Recipe from Diabetic Cooking July/August 2010