Chicken Tomolive
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 356.0
- Total Fat: 7.3 g
- Cholesterol: 140.8 mg
- Sodium: 746.3 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 1.8 g
- Protein: 60.0 g
View full nutritional breakdown of Chicken Tomolive calories by ingredient
Introduction
Easy to make, fun to bake, and the taste is great! Easy to make, fun to bake, and the taste is great!Number of Servings: 1
Ingredients
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1 tbsp black olives, canned (small-extra large),
1 tbsp bacon bits
1/4 cup condensed tomato soup
1 chicken breast, bone and skin removed
1 tsp paprika
1 dash black pepper
1 tbsp Parmesan cheese, grated
Directions
Pre-heat oven to 375 degrees.
Use a baking dish that is appropriate for the size and amount of chicken you will be cooking.
Use a fat-free cooking spray to coat the bottom of the dish.
Cut a slit down the middle of the chicken breast.
Cut vertically from about a half- inch from the top to about a half-inch from the bottom, leaving a little meat under the cut, so that you're not cutting all the way through the chicken.
Open the meat where you have made your cut.
Sprinkle about a teaspoon of bacon bits inside the cut(pre-cooked; you can also use turkey bacon bits to cut down on calories and fat).
Place sliced olives inside of the cut, on top of the bacon.
Flavor chicken with paprika and black pepper.
Place this in the oven for 25-30 minutes (depending on how big the breast is).
Take the chicken out of the oven after it has cooked for 25-30 minutes, or so. Set it aside.
Open a can of tomato soup, mix it with about a half of a can of water (you want it to be thicker than you would make it for soup).
Pour about 2-3 tablespoons of the soup mixture on each chicken breast and top with Parmesean cheese.
Return to the oven for another 10-15 minutes.
Most of the tomato soup mix will run off of the chicken breast, but that's what we want because as it cooks it will create a sort of glaze on top of the chicken.
Once you see the tomato mix start to glaze on top of the chicken breast, take it out.
By now the cheese should be a little browned.
Let it cool and enjoy!
This chicken will go great with your favorite veggies! I served this to my family and they loved it! Try it! It's really tasty!
Number of Servings: 1
Recipe submitted by SparkPeople user ANGELA170.
Use a baking dish that is appropriate for the size and amount of chicken you will be cooking.
Use a fat-free cooking spray to coat the bottom of the dish.
Cut a slit down the middle of the chicken breast.
Cut vertically from about a half- inch from the top to about a half-inch from the bottom, leaving a little meat under the cut, so that you're not cutting all the way through the chicken.
Open the meat where you have made your cut.
Sprinkle about a teaspoon of bacon bits inside the cut(pre-cooked; you can also use turkey bacon bits to cut down on calories and fat).
Place sliced olives inside of the cut, on top of the bacon.
Flavor chicken with paprika and black pepper.
Place this in the oven for 25-30 minutes (depending on how big the breast is).
Take the chicken out of the oven after it has cooked for 25-30 minutes, or so. Set it aside.
Open a can of tomato soup, mix it with about a half of a can of water (you want it to be thicker than you would make it for soup).
Pour about 2-3 tablespoons of the soup mixture on each chicken breast and top with Parmesean cheese.
Return to the oven for another 10-15 minutes.
Most of the tomato soup mix will run off of the chicken breast, but that's what we want because as it cooks it will create a sort of glaze on top of the chicken.
Once you see the tomato mix start to glaze on top of the chicken breast, take it out.
By now the cheese should be a little browned.
Let it cool and enjoy!
This chicken will go great with your favorite veggies! I served this to my family and they loved it! Try it! It's really tasty!
Number of Servings: 1
Recipe submitted by SparkPeople user ANGELA170.
Member Ratings For This Recipe
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CANNZI
