Recipe By : Cooking Healthy - Chicken March 1994
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Theme Week
Vegetables Diabetic
Amount Measure Ingredient -- Preparation Method
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Ingredients:
Nonstick cooking spray
1/2 pound chicken breasts without skin -- boneless, cut
into
-- 1/2 inch cubes
1/2 cup red bell peppers -- thinly sliced
1/2 cup mushrooms -- thinly sliced
1/2 cup red onion -- thinly sliced,
(about 1 small)
2 cloves garlic -- minced
1 teaspoon basil -- dried
1/2 teaspoon oregano -- leaves, dried
1 cup spinach -- leaves, torn fresh
6 each whole wheat pita bread -- (1 oz.) each
1/2 cup low fat mozzarella cheese -- shredded (2 oz.)
1 tablespoon Parmesan cheese
Direction:
Preheat oven to 375 Deg. F. Spray medium nonstick skillet with cooking
spray; heat over medium heat until hot. Add chicken; cook and stir 6
minutes or until browned and no long pink in center. Remove chicken
from
skillet.
Spray same nonstick skillet again with cooking spray; add bell peppers,
mushrooms, onion, garlic, basil and oregano. Cook and stir over medium
heat 5 to 7 minutes or until vegetables are crisp-tender. Return
chicken
to skillet; stir well.
Place spinach on top of pita breads. Divide chicken and vegetable
mixture
evenly; spoon over spinach. Sprinkle evenly with mozzarella and
Parmesan
cheese. Bake, uncovered, 7 to 10 minutes or until cheese is melted.
Makes 6 Servings.
Calories 158
Diabetic Choices:
1 Starch 2 Protein 1/2 Vegetable
Fat 3 g, Dietary Fibre 4 g
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NOTES : Source: Cooking Healthy - Chicken March 1994
Pita or pocket bread, is a flat bread served throughout the
Middle East. Can be used either as an accompaniment to meals,
stuffed to form sandwiches or cut into wedges, toasted to serve
as
dippers. Using whole wheat pita breads as a chewy crust for
these
mini-pizzas provides an extra boost of vitamins, minerals and
fibre
