bearnboo italian chicken
- Number of Servings: 3
Ingredients
6 oz of chicken tenderloinsone box of thin spaghetti2 cups broccoli floretsone jar of spaghetti sauce, (tomatoe & basil if possible)1 oz of mozzarella4 slices of sopressata or prosciutto1/2 cup roasted red pepper (bell pepper)1/2 cup black or kalamata olivesParmesan to taste.
First take the mozzarella and slice into long strips, 1/2 inch thick. place each strip onto the surface of each chicken tenderloin, wrap the tenderloin in one slice of the sopressata or prosciutto, secure with toothpick (wooden) (with the mozzarella hidden by the two slices of meat) place in pan in oven and bake 350 degrees for about 20 minutes or until done.
While the meat is in the oven, place pot of water on burner to boil. add pinch of salt and splash of olive oil, when water boils add spaghetti noodles.
Back to the meat - take pan out of oven, place on burner at medium heat, deglaze pan with cup of water, add broccolli and red pepper , cover and steam for a few minutes, add olives and spaghetti sauce.
Once sauce is up to temp with the rest of the items plate the noodles with one to two of the chicken/sopresssata/mozzarella things and the vegetables, and serve.
Bon Appetite.
Number of Servings: 3
Recipe submitted by SparkPeople user DARTHFURIATE.
While the meat is in the oven, place pot of water on burner to boil. add pinch of salt and splash of olive oil, when water boils add spaghetti noodles.
Back to the meat - take pan out of oven, place on burner at medium heat, deglaze pan with cup of water, add broccolli and red pepper , cover and steam for a few minutes, add olives and spaghetti sauce.
Once sauce is up to temp with the rest of the items plate the noodles with one to two of the chicken/sopresssata/mozzarella things and the vegetables, and serve.
Bon Appetite.
Number of Servings: 3
Recipe submitted by SparkPeople user DARTHFURIATE.
Nutritional Info Amount Per Serving
- Calories: 697.7
- Total Fat: 32.6 g
- Cholesterol: 115.7 mg
- Sodium: 2,399.2 mg
- Total Carbs: 41.5 g
- Dietary Fiber: 7.1 g
- Protein: 59.0 g
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