Yield: 2 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Olive il; divided use |
2 \N | Boneless, skinless chicken breasts (6oz ea) |
1 medium | Red bell pepper; thin sliced |
1 cup | Canned cannellini beans; drained and rinsed |
2 cloves | Garlic; minced |
½ \N | Loaf Italian bread |
2 \N | Anchovy fillets |
¼ cup | Water packed white tuna; drained |
¼ cup | Low-fat mayonnaise |
¼ cup | Nonfat plain yogurt |
¼ cup | Water |
1 tablespoon | Capers; drained and rinsed |
4 \N | Pitted black olives cut in half |
*Preheat oven to 300 degrees F. Heat a large nonstick skillet on high, Add 1 teaspoon olive oil. Add chicken breasts and brown 2 minutes, turn and brown the other side 2 minutes. Season with salt and pepper to taste. *Lower heat to medium high, push chicken to one side and add 2 remaining teaspoons of olive oil. Add red pepper, beans and garlic. Saute 5 minutes, tossing beans and peppers together. *Place bread in oven to warm. * While chicken cooks, rinse anchovy fillets and place in bowl of a food processor with tuna, mayonnaise, and yogurt. Process until smooth, Add water and process to blend. *To serve, spoon the beans and peppers on individual plates and place chicken on top. Pour the sauce over the chicken. Sprinkle with capers and olives on top.
per serving: 682 cal; 63g pro, 55g carb, 22g fat (30%), 134mg chol, 1,522mg sodium
Source: Dinner in Minutes, Miami Herald, 9/5/96 format by Lisa Crawford