I love to be anywhere my family is. One of my favorite places of all, is to be in the kitchen with my husband, (who is a very talented cook), cooking dinner. It’s a great way to connect and talk about what happened during the day.
A new recipe we tried out recently is Chicken Pizzaiola with Torn Basil and Capers, from the Weight Watchers Points Plus, Best Darn Food Ever Cookbook. I hope you and your family enjoy it as much as we did.
4 (5 ounce) skinless boneless chicken breasts
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil
1 onion, thinly sliced
1 red bell pepper, thinly sliced
2 large garlic cloves, minced
1 1/2 cups no-salt-added marinara sauce
1 tablespoon nonpareil (tiny) capers, drained
1/4 teaspoon red pepper flakes
8 fresh basil leaves, torn
1. Place chicken between 2 pieces of plastic wrap. With meat pounder or rolling pin, pound to even thickness.
2. Sprinkle chicken with oregano, salt, and black pepper. Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add chicken and cook until golden brown, about 1 1/2 minutes per side. Transfer to plate.
3. Add oil to skillet and reduce heat to medium. Add onion and bell pepper; cook, stir frequently until onion is lightly golden. About 7 minutes. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Return chicken to skillet along with marinara sauce, broth, capers, and pepper flakes. Simmer until chicken is cooked through, about 5 minutes longer. Serve sprinkled with Parmesan and basil.
~Serve with pasta and your favorite vegetable.
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Many blessings to you !