Wow... it's been a while since my last post. I've been so busy cooking up polymer clay jewelry, that I haven't paid attention to what I'm stuffing down my gullet. I saw myself in some recent photos and thought, "who's that fat girl in the picture?". Imagine my shock and distress as I figured out it was ME! Definitely time to pay attention and get back on the South Beach Diet.
I dusted off the notebook which holds all the recipes I've collected and created for this diet plan. First up: Chicken Breasts With Mushrooms and Swiss Cheese. Yummy: succulent white chicken meat smothered with portabello mushrooms, onions, and a light piece of Swiss. The drizzle of vinegar lowers the glycemic index rating for the dish, and the olive oil adds flavor and gives one the illusion of feeling full. A real winner:
Chicken Breasts With Mushrooms and Swiss Cheese
preheat oven 350 degrees
4 skinless, boneless chicken breasts
3 T olive oil
1 T Cajun-style seasoning
1 8-oz package sliced mushrooms (I chopped up some portabello caps)
2 cloves garlic, crushed
3 T red wine vinegar
1 C chopped green onion
4 slices low-fat Swiss cheese
In a 9 x 13 inch pan, combine oil and garlic. Add chicken breasts, and turn to coat with oil. Sprinkle with the vinegar and Cajun seasoning. Bake, uncovered, for 30 minutes.
Remove pan from oven, and cover the chicken with the green onions and mushrooms. Add a few more sprinkles of oil and vinegar and return dish to the oven for another 15-20 minutes.
Remove pan from oven and immediately place one slice of the Swiss cheese on top of each breast. Allow cheese to melt, and serve immediately.
**Note: I didn't have green onions on hand, so I sliced up a white onion and sauteed it until slightly caramelized. It was delicious.
***Also, in the above photo, the red juices are from the roasted beets I served on the side, NOT poorly cooked chicken.
I hope you'll try this and let me know how you liked it.
Copyright What's Cooking Sunday, 2010