Chicken Cutlets with Mozzarella, Peppers, and Olive

411 calories, 4 g carbs, 4 servings

Ingredients:

4 boneless, skinless chicken breast halves (6oz each)

1 tbs fresh basil or 1/2 tsp dried

4 slices (6oz) smoked or regular mozzarella cheese, each 1/4''' thick

1/2 tsp salt

1/4 tsp ground black pepper

2 tbs olive oil

1 large green and/or red bell pepper, cut into thin strips

1/3 cup dry white wine or chicken broth

1/3 cup (3oz) pitted ripe kalamata olives, quartered lengthwise

Steps:

1. Preheat oven to 350

2. Make a 3'' -long horizontal pocket in each chicken piece (cut through the thicker edge to 1/2'' from the opposite edge).

3. Sprinkle basil over cheese slices. Slip cheese slices into each pocket, folding as needed to fit. Season with 1/4tsp of the salt and the pepper.

4. Heat oil in a large oven safe skillet over medium low heat. Stir in bell pepper and season with remaining salt. Cook stirring occasionally, until lightly browned and starting to wilt, 4 to 5 minutes.

5. Push peppers to edge of skillet and add the chicken. Cook until lightly browned, 2 to 3 minutes. Turn, and arrange the peppers around the chicken. Add the wine or broth and the olives.

6. Bake uncovered, until the chicken juices run clear and a meat thermometer registers 170, 12 to 15 minutes, turning once or twice.

7. Using a slotted spoon, remove the chicken to plate and top with the peppers and olives. There should be about 2 tbs of juices in the pan. If more, set the skillet over medium heat and cook until the liquid is reduced, 1 to 3 minutes. Spoon over the chicken

Personal Note: Its great if followed as is, but lends itself well to alteration and general winging it.