Chicken Bryan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Boneless, skinless chicken breasts2 T extra virgin olive oil1 T minced garlic1/2 cup chopped sun-dried tomatoes1/2 cup sliced mushrooms2 T lemon juice3/4 cup low sodium chicken stock1/4 cup white wine1 packet splendaSalt and pepper3 oz. soft goat cheese2 T fresh basil, chopped
Trim off all the fat and tendons on the chicken breasts, put a layer of sarran wrap over the chicken and pound it until it is about 1/4" thick. Season the chicken with salt and pepper.
Heat 1 T olive oil in a large skillet over medium-high heat, place chicken on pan and cook about 4 min on each side or until chicken is golden. Once cooked through all the way, remove the chicken and place on a separate dish. Divide the goat cheese among the chicken and cover loosely with aluminum foil (so the cheese doesn't stick to the foil). Set aside.
Add the other T of olive oil to the pan, add garlic and saute until it starts to turn golden-brown. Add the sun-dried tomatoes and mushrooms. Saute for about 1 minute, add lemon juice, chicken stock, white wine and splenda. Make sure to scrape the garlic from the bottom of the pan so that it doesn't burn. Allow the juices to cook until they are reduced by a half, apx 4 minutes. Pour over chicken and serve immediately. Add fresh basil on top. Pair with a side of vegetables.
Number of Servings: 4
Recipe submitted by SparkPeople user WEATHERGIRL85.
Heat 1 T olive oil in a large skillet over medium-high heat, place chicken on pan and cook about 4 min on each side or until chicken is golden. Once cooked through all the way, remove the chicken and place on a separate dish. Divide the goat cheese among the chicken and cover loosely with aluminum foil (so the cheese doesn't stick to the foil). Set aside.
Add the other T of olive oil to the pan, add garlic and saute until it starts to turn golden-brown. Add the sun-dried tomatoes and mushrooms. Saute for about 1 minute, add lemon juice, chicken stock, white wine and splenda. Make sure to scrape the garlic from the bottom of the pan so that it doesn't burn. Allow the juices to cook until they are reduced by a half, apx 4 minutes. Pour over chicken and serve immediately. Add fresh basil on top. Pair with a side of vegetables.
Number of Servings: 4
Recipe submitted by SparkPeople user WEATHERGIRL85.
Nutritional Info Amount Per Serving
- Calories: 361.7
- Total Fat: 9.6 g
- Cholesterol: 143.4 mg
- Sodium: 409.8 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 1.0 g
- Protein: 58.6 g
Member Reviews