Saute the chicken in a bit of olive oil until no longer pink. Remove from pan and keep warm. Add the veggies ( except the tomato ) and cook until soft. Add back the chicken and the whole can of tomatoes with the juice and the seasoning. Warm through.
Serve over brown rice or whole wheat spaghetti.
**note** Use any kind of can tomato you like. Sometimes I buy Rotel chopped tomato with green chilies ! What a kick ! Nice and spicy Or buy chunky, Mexican flavor, Italian etc etc whatever you like**
Top chicken breast with marinara sauce and shredded part-skim mozzarella cheese, and place under the broiler just until the cheese melts. Add some steamed Green Beans or Broccoli.
Low-carb chicken salad with diced skinless chicken, reduced-fat mayo, a squirt of Dijon mustard for tang, minced onion and celery, and additional seasonings to taste.
3 Bonless, Skinless Chicken Breast halves 12 Prociutto slices, 2 Slices per half 6 Provolone slices, 1 Slice per half 18 Asparagus spears, trimmed 3 per half 1/4 cup of grated Romano Cheese 1 Package of Lawry's Tomato Sauce Packet 1 can diced tomatoes, drain juice into sauce 1/8 tsp. Pepper
Preheat the oven to 350 degrees. Halve each chicken breast and pound it to 1/4 inch thick. Place 2 slices of prociuuto and 1 slice of Provolone cheese onto each half and top with 3 aparagus spears. Roll each and secure with a toothpick. Make sauce per packet. Place chicken rolls into a square glass baking dish, top with Romano cheese, diced tomatoes and sauce from packet. Bake uncovered for 35- 45 minutes or until cooked through. \
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