This dish is very easy to prepare (provided you have the spaghetti meat sauce on hand) and quite tasty! It can either be served as shown above, over a bed of Dreamfields pasta (if you imbibe) or over shirataki tofu noodles. This extremely nutritious dinner is suitable for your Induction menu rotations provided you omit the wine. Each serving begins with 5 oz. raw chicken breast, which cooks down to about 4.5 oz. Of course, you may choose to use larger portions of chicken, and I did for my husband. But the smaller portion filled me up quite nicely.
20 oz. deboned chicken breast, skinless (5 oz. piece per serving)
1 c. my spaghetti sauce (I used: http://buttoni.wordpress.com/2009/08/13/peggys-spaghetti-sauce/)
4 basil leaves, chopped
4 oz. mozzarella cheese, grated
½ c. grated Parmesan cheese
1 oz. red wine (omit if still on Induction)
2 T. olive oil
DIRECTIONS: Preheat oven to 350º. Pound the chicken breasts with a meat cleaver between two sheets of plastic wrap until they are just about ¼-3/8″ thick. Heat the olive oil in a non-stick skillet and sear the chicken on both sides until golden and nearly done. Turn off heat. Spoon ¼ c. meat sauce over each of the four pieces of browned chicken. Next drizzle ½ T. red wine over each serving. Sprinkle ¼ of the basil leaves on each next. Then 1 oz. of mozzarella. Finally sprinkle the top of each stack with 2 T. Parmesan cheese. Pop that skillet into your preheated oven and bake for about 15 minutes to finish cooking and blend the flavors. Serve with your favorite green vegetable or a nice green salad. I made some low-carb garlic bread to go with this also.
NUTRITIONAL INFO: Makes 4 servings, each contains:
28.4 g fat
6.4 g carbs, 1.3 g fiber, 5.1 g NET CARBS
45.7 g protein
702 mg sodium
279 mg potassium
37% RDA Vitamin B6, 32% B12, 407% phosphorous, 27% zinc, 29% calcium, 16% iron, 12% magnesium, 86% niacin, 23% riboflavin and 53% selenium