Grilled Chicken with Mozzarella and Red
1 1/2 teaspoons olive oil
1 teaspoon anchovy paste
3 red bell peppers, roasted* and cut into 'l/4" slices
1/3 cup cubed part-skim mozzarella cheese
1 plum tomato, cubed
5 pitted small black olives, sliced
2 tablespoons minced flat-leaf parsley
Two 3-ounce skinless boneless chicken breasts
1. Spray the broiler or grill rack with nonstick cooking spray. Preheat the
broiler, or prepare the grill.
2. In a medium bowl, combine 1 teaspoon of the oil with the anchovy paste until
well blended. Add the peppers, cheese, tomato, olives and parsley; toss
3. Brush the chicken with the remaining 1/2 teaspoon of the oil and place on the
rack. Broil the chicken 5" from the heat, until cooked through, about 5 minutes
on each side. Serve the chicken breasts topped with the pepper mixture.
*To roast the bell peppers, preheat the
broiler. Line a baking sheet with Jail; place the peppers on the baking sheet.
Broil 4-6"from heat, turning frequently with tongs, until the skin is lightly
charred on all sides, about 1 0 minutes. Transfer to a paper bag. Fold the bag
closed and steam 10 minutes. Peel, seed and de-vein the peppers over the sink to
drain the juices.
PER SERVING: 242 Calories, 10 g Total Fat, 1 g Saturated Fat, 66 mg Cholesterol,
249 mg Sodium, 12 g Total Carbohydrate, 3 g Dietary Fiber, 26 g Protein, 86 mg
SERVING PROVIDES: 2 Fruit/Vegetables, 3 Protein/Milks, 1 Fat.
POINTS PER SERVING: 5.
MAKES 2 SERVINGS