| Servings |
servings
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Ingredients
- 2 8 oz boneless, skinless chicken breasts
- 1/2 teaspoon dried italian seasoning
- 1/2 teaspoon Salt divided
- 1/2 teaspoon pepper divided
- 4 teaspoons olive oil divided
- 2 small tomatoes sliced
- 4 slices shredded part skim mozzarella cheese
- 1 tablespoon balsamic vinegar
- 4 small zuxxhini
- 1 teaspoon minced garlic
Ingredients
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Instructions
- Instructions: Preheat oven to 425 degrees. Cut Chicken breasts in half lengthwise. Place in a large zip-top plastic bag. Pound to an even thickness. Sprinkle both sides of chicken with Italian Seasoning and 1/4 teaspoon each salt and Pepper. Heat 2 teaspoons oil in a large ovenproof skillet over medium high heat, swirling to coat. Add Chicken , and cook 2 minutes on each side or until browned. Transfer skillet to oven and bake 10 to 12 minutes or until chicken is done and a thermometer read 165 degree. Top Chicken with tomato slices and cheese. Bake 2 to 3 minutes longer or until cheese melts. Drizzle with Vinegar While Chicken bakes, prepare zucchini, trim ends from zucchini. Lay a box grater on its side on a cutting board with the largest holes facing up. Push zucchini along the grater in long strokes to create long thin strands. Heat remaining 2 teaspoons oil in large skillet over medium high heat. Add garlic and saute 30 seconds. Add zucchini and cook 3 minutes or until tender, stirring occasionally. Season with remaining 1/4 teaspoon each salt and pepper. * recipe prepared by registered dietitians from St, Vincent's Health System.
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