Tuesday, May 25, 2010

Lombardi Chicken

So, Hubby and I are on a quest to lose some baby-weight. Finding recipes that are filling, low-cal/low-fat/high-fiber, and are tasty is quite the challenge. We are having a little more success this go 'round (we are known for our pre-Thanksgiving diets) since I have been able to do some cooking rather than attempting to find food at restaurants that fits our criteria. Luckily some of the ones I found earlier this year have made the cut, and now the quest to add to that list continues.

While browsing the messages boards, I found a few recipes for this "Lombardi Chicken". I have no idea why it is called "Lombardi", but it sounded pretty tasty in it's concept so I made a few point-saving adjustments and came up with the following recipe which went over surprisingly well. A definitely keeper, diet or no diet!

Lombardi Chicken
(Serves 4)
Estimated Point Value - 5 pts

1 pound boneless skinless chicken breast
Olive Oil Cooking Spray
1 tablespoon light butter
1 cup sliced fresh Mushrooms
1/4 cup Marsala wine
1/3 cup Chicken broth
1 dash Salt
1 dash Ground Black Pepper
1/3 cup part skim milk mozzarella cheese -- shredded
1/4 cup grated Parmesan cheese
1/4 cup green onion -- Thinly Sliced

  1. Preheat oven to 375.
  2. In a 12-inch skillet, using the olive oil cooking spray, cook chicken about 4 minutes or until browned, turning once. Transfer to a 2-quart rectangular baking dish.
  3. In the same skillet, melt the butter. Add mushrooms; cook and stir until tender. Stir in Marsala, broth, salt & pepper. Boil gently, uncovered, about 5 minutes or until mixture is reduced to about ½ cup (including mushrooms). Pour mixture over chicken.
  4. In a small bowl, combine mozzarella cheese, Parmesan cheese, and green onion; sprinkle over the chicken. Bake about 20 minutes or until chicken is no longer pink.

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