Dear sweet baby Jesus - my legs feel like they did after the first week of soccer preseason in college...DEAD! I've ran almost 25 miles in 5 days...and as proud as I am of meeting fitness goals I never thought I would, I'm really craving a 2 hour massage! Anyway- this food made it all worth it at the end of the day...a bit of comfort food with an Italian feel to it. Its still "good for you" too ;)
Picture Below: Hollowed out an bell pepper...filled it with the prepared parm/garlic risotto (boxed) and cooked in the oven for about 15 minutes. The recipe for the Panko Breaded Zuchinni can be found at http://prouditaliancook.blogspot.com/2010/08/zucchini-tomato-gratin.html - made a few adjustments (like using chopped Roma tomatoes and seasoned Panko breadcrumbs.
Yummy veggies full of seasoned flavor!
Okay this chicken I am pretty proud of! I kinda made the recipe up because I love stuffed chicken of any kind.
Instructions:
1) Marinate chicken breasts (2) overnight in Italian dressing.
2) Saute red and orange bell peppers on the stove in a skillet with 2 tablespoons Italian dressing and couple tablespoons of olive oil.
3) Cut chicken breasts in half long ways...just enough to stuff with the cheese mixture. Place in a glass baking dish.
4) Mix together: 1/3 cup cream cheese (low fat), Italian or Mozzerella cheese blend (1/2 cup), tablespoon of chives, chopped sauteed peppers, and a teaspoon of garlic.
5) Stuff the cheese mixture into the halves of the breasts.
6) Cover both breasts with two cups of marinara sauce.
7) Place in heated oven and bake for about 40 minutes or until chicken is cooked fully.
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