Chicken Pizzaiola - ThinnerTimes

MiladyB · 05-29-2007, 10:04 PM

Chicken Pizzaiola

1.5 lbs Boneless, Skinless Chicken Breasts
1 large red onion, chopped
1 green bell pepper, chopped
1 quart canned tomatos, drained (from our garden)
2 tbsp Italian Seasoning
1 tbsp red wine vinegar
2 tbsp tomato paste
3 cloves garlic minced
8 oz fresh mozzeralla cheese, thinly sliced (you know, the stuff that looks like a
baseball)

1. Pound the breasts to an even thickness and season with salt and pepper. I had
three at about 3/4 inch.
2. Spray a 5 quart (oven safe) dutch oven and saute the breasts over high eat just until
browned. Remove from pan. They are not fully cooked yet.
3. Put the Onion, Pepper and Garlic in the pan over medium heat and season with salt.
Cook until soft
4. Add the tomatos, mashing any with a spoon. Also add the tomato paste, vinegar, and
seasoning. Cook over high heat until a nice thick stew develops.
5. Return the chicken to the pot and top with the cheese. The chicken should be just
submerged.
6. Bake, uncovered, at 350 until chicken is done. About 20 minutes but I use a probe
thermometer.

If you don't have an oven safe vessel, transfer everything to a casserole dish for
baking. This is a fairly straightforward recipe (it's all in the name). The tomato
sauce is a nice lubricant when eating the dense chicken.

Serves 6
Per serving: 248.8 calories, 15.8g Carb, 33.6g Protein, 7.9g fat.