This heart-healthy update on a classic recipe proves that you don't have to give up all your favorites when trying to improve your diet. Using skinless chicken breast and fat-free, low-sodium broth are great ways to cut out calories and fat from old recipes.
Prep Time: 1 hour 20 minutes
1 lb. boneless, skinless chicken breast
¼ tsp ground black pepper
1 Tbsp olive oil
12 whole garlic cloves, peeled
2 large peeled baking potatoes, each cut into 8 wedges
1 cup fat-free, low-sodium chicken broth
½ cup dry white wine
3 Tbsps finely chopped fresh oregano
2 garlic cloves, minced
1 cup frozen green peas
Preheat oven to 350°. Sprinkle chicken pieces evenly with pepper. Heat oil over medium-high heat in a large Dutch oven. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan. Add whole garlic cloves to pan; sauté 1 minute or until lightly browned. Remove from pan. Add potatoes to pan; sauté 6 minutes or until lightly browned. Return chicken and whole garlic cloves to pan. Add broth, white wine, fresh oregano, and minced garlic cloves; bring to a simmer. Cover and bake at 350° for 30 minutes or until chicken is done and potatoes are tender. Add frozen peas; bake an additional 8 minutes or until peas are tender.
Nutritional Analysis: Calories 390, Protein 32g, Fat 7g, Saturated Fat 1.5g, Cholesterol 75mg, Carbohydrates 43g, Fiber 4g, Sodium 200mg, Vitamin A 15%, Vitamin C 40%, Calcium 8%, Iron 15%
Source: adapted from www.myrecipes.com
Image courtesy of diningchicago.com