Chicken Pizziola

This is a recipe I knew would be a hit with the family.

A dish along the lines of the Chicken Parmagiana, Acapulco Chicken and Taco Chicken Bake which our all favourites in our house. There is obviously something about chicken topped with tomato sauce and cheese along with other things that entices everyone.

Chicken Pizziola

(Recipe adapted from Symply To Good To Be True # 1)

Serves: 4

Points per serve: 6.5

4 x 140 gram chicken fillets, skin and all visible fat removed

60 grams 97% fat free lean ham, diced

1 cup button mushrooms, thinly sliced

1/2 red capsicum, thinly sliced

4 spring onions, thinly sliced

2 tomatoes, diced

1 teaspoon crushed garlic

1/2 teapsoon dried basil

cooking spray

4 tablespoons tomato paste

160 grams reduced fat grated tasty cheese

Preheat oven to 180 degrees Celsius.

Flatten chicken breast with meat mallet.

In a bowl combine ham, mushrooms, capsicum, tomatoes, garlic and basil, mix well until combined.

Spray a baking tray with cooking spray and place raw chicken fillets on to it. Spread each fillet with 1 tablespoon of tomato paste. Place 1/4 of the pizza topping evenly over each fillet. Then sprinkle with 1/4 cup of cheese on each fillet.

Bake for 30 - 40 minutes or until chicken is cooked and topping is golden brown.

(click here for a printable version of this recipe)