Skinny Italian Chicken

The winning recipe from the "main courses" round of the Eat Right Transformer game!

2 garlic cloves

4-5 plum tomatoes, diced

1 large container marinated artichoke hearts, diced

1 tsp sugar

1.5 tbsp flour

1/2 cup balsamic vinegar

Salt and pepper to taste

1 pound chicken tenders

1 tbsp dried oregano

1.5 cup reduced fat mozzarella

2 tbsp fresh basil


Skinny Italian Chicken

The tanginess of the balsamic tomatoes and the creaminess of the mozzerella is heaven!!

Combine garlic, tomatoes, artichokes, sugar, flour, balsamic vinegar, and salt/pepper in a bowl. Let sit for 20-30 min.

Preheat oven to 350°F. Spray a 9 x 13 glass baking dish, spray with cooking spray, then coat the bottom with tomato/artichoke mixture in an even layer. Nestle the chicken tenders in the mixture and salt and pepper chicken breast. Sprinkle dried oregano over everything.

Bake for 30 min.

Remove from the oven and turn broiler on. Sprinkle mozzarella over the chicken mixture and then broil for another 2-3 min - but watch carefully because it will cook very fast! Remove when the cheese is as melted as you want it.

Sprinkle with fresh chopped basil, and serve.

Makes 4 servings. 

Make it WayBetter

Double this batch to have a few days of lunches or leftovers for another dinner!