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Monday, January 19, 2009

Recipe: Chicken Philly


Does the sound of having a chicken Philly sandwich make you feel like that is just something that won't fit into the diet? Well, I've got a great way to make one without all the fat and extra calories you would get if you went to a restaurant. My husband actually saw this in Muscle & Fitness. I, of course modified it slightly. Check it out.

Ingredients:
1 whole wheat sub bun (separate the two halves and discard the thicker one)
1 boneless skinless chicken breast
few slices of sliced green pepper
few slices of sliced onion
5-10 small sliced mushrooms
1 tsp olive oil plus some Pam cooking spray
1 slice 2% provolone cheese (or other low fat white cheese)
salt
pepper
garlic & herb seasoning

Put oven on broil. Toast both sides of bun until lightly toasted. Set aside. Season chicken with salt, pepper & garlic & herb seasoning mix. Lightly sprinkle all three seasonings on both sides of chicken. Grill on Foreman grill for about 10 minutes. (If you don't have a Foreman grill you can cook in skillet with Pam cooking spray on medium heat for about same time. Until it's no longer pink inside.) While chicken is cooking, on medium high heat add olive oil to skillet and add green peppers, onions and mushrooms (add Pam if needed). Saute for about 10 minutes. Once chicken is done, cut into thin strips. Now, to assemble: take bread and add the sliced chicken. Top chicken with green peppers, onions and mushrooms. Slice provolone cheese in half. Place each half on top of veggies covering completely. Place in oven, still on broil for a minute or two until the cheese lightly melts over the top of the vegges. Top with mustard if you like and eat!

Stats:
Calories: Approximately 279
Carbs: 15g
Fat: 11g
Protein: 30g

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