Pollo di Mozzerela
4 boneless, skinless, chicken breasts
1 egg, beaten
6 oz. mozzarella
1 1/2 c. heavy cream
1 tsp. parsley flakes
2/3 c. parmesan cheese
1/2 c. seasoned breadcrumbs
1/4 c. vegetable oil
Preheat oven to 350 degrees Fahrenheit. Dip chicken in egg. Then dip chicken in the seasoned breadcrumbs and coat evenly. Heat oil in a skillet over medium high heat and brown chicken until it is no longer pink in the middle. Place chicken in a casserole dish. Top each piece of chicken with 1 1/2 oz. of mozzarella cheese. Mix together heavy cream, parmesan cheese, and parsley flakes. Pour cream mixture over the chicken. Bake for 25 minutes. One chicken breast has about 800 calories.
Spicy Coconut-tomato Chicken
1 cup uncooked basmati rice
2 cups water
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon olive oil
2 chicken leg quarters
1/2 onion, chopped
1 fresh jalapeno peppers, seeded and chopped
1/2 (14 ounce) can coconut milk
1/2 cup water
1/2 (10 ounce) can diced tomatoes and green chiles
1/2 (6 ounce) can Italian-style tomato paste
1 tablespoon ground cumin
1 tablespoon garam masala
1-1/2 teaspoons brown mustard seed
1 tablespoon cayenne pepper
1 teaspoon salt
2 cubes chicken bouillon
4 wedges lime
1/4 cup sour cream
Bring the rice and 1 quart water to a boil in a pot. Season with 1 teaspoon salt and onion powder. Cover, reduce heat to low, and simmer 20 minutes.
Heat the oil in a skillet, and brown the chicken on all sides. Set chicken aside, and mix in the onion and jalapenos. Cook until tender. Pour in the coconut milk and 1 cup water, and stir in diced tomatoes with green chiles and tomato paste. Season with cumin, garam masala, mustard seed, cayenne pepper, and 2 teaspoons salt. Dissolve bouillon cubes in the mixture. Bring to a boil. Return chicken to skillet, and continue cooking 10 minutes, or until chicken juices run clear.
Remove chicken from skillet, cool enough to handle, and remove meat from bones. Return meat to skillet. Serve mixture over the cooked rice. Garnish with lime wedges, and top each serving with a dollop of sour cream.
We split it between the two of us at about 956 calories a serving
Island Chicken
About 12 oz boneless chicken, cut into small pieces
2 tbsp canola oil
1 cup crushed pineapple (8 .25 oz can)
1 cup coconut cream (8 .25 oz can)
½ tsp. lemon pepper
In a large skillet, saute chicken in oil until cooked and slightly browned. Add crushed pineapple, coconut cream, and lemon pepper. Mix thoroughly and simmer on low heat until sauce has thickened as much as desired.
Makes about 2 servings, each approximately 849 calories
Rice n' chick
2 cups cooked rice
2 cups shredded Monterey Jack cheese
1 1/2 cups cooked, chopped chicken breast meat
1 can Evaporated Milk
1/2 cup finely chopped red onion
2 large eggs, beaten
1/4 cup finely chopped cilantro
2 tablespoons butter
1 tablespoon diced jalapeños
Preheat oven to 350° F. Lightly grease 2-quart casserole dish. mix rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapeños in prepared dish; stir well. bake for 45 to 50 minutes or until knife inserted in center comes out without stuff on it.
4 servings, about 840 calories per serving
