My Mediterranean Chicken Low Fat Recipes

SKINNY MEDITERRANEAN-STYLE CHICKEN AND PASTA

Skinny Mediterranean-Style Chicken and Pasta image

44% fewer calories • 76% less fat • 83% less sat fat than the original recipe. Have a few minutes? Create a taste of the Mediterranean with deliciously easy ingredients.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 12

Ingredients

2 cups uncooked multigrain penne pasta (6 oz)
2 teaspoons olive or canola oil
1 small onion, chopped (1/3 cup)
2 medium zucchini, cut in half lengthwise, then cut crosswise into 1/4-inch slices
2 cloves garlic, finely chopped
2 cups 3/4-inch pieces cooked chicken breast
1 can (14.5 oz) Muir Glen™ organic no salt added diced tomatoes, undrained
1 can (8 oz) Muir Glen™ organic tomato sauce
1/2 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/4 cup pitted Kalamata olives, quartered lengthwise
3/4 cup crumbled reduced-fat feta cheese (3 oz)

Steps:

In 4-quart Dutch oven, cook and drain pasta as directed on package, omitting salt. Return to Dutch oven; cover to keep warm.
Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Add onion; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Add zucchini and garlic; cook 2 minutes. Stir in chicken, tomatoes, tomato sauce, oregano and basil. Reduce heat to medium-low; simmer 5 to 7 minutes, stirring occasionally, until zucchini is tender and mixture is hot. Stir in olives.
Pour chicken mixture over pasta. Top with feta cheese; toss to coat.

Nutrition Facts : Calories 270, Carbohydrate 29 g, Cholesterol 45 mg, Fiber 4 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 7 g, TransFat 0 g

LOW FAT CHICKEN PARMESAN MEDITERRANEAN

Low Fat Chicken Parmesan Mediterranean image

Inspired by this low fat recipe, #98846, I changed it slightly to intrigue me! Thought came out very nice, true! Look forward to my first review!

Provided by mickeydownunder

Categories Chicken Breast

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

4 boneless skinless chicken breasts
3 -4 tablespoons mixed Italian herbs
1 cup breadcrumbs
400 g canned tomatoes
1/2 cup reduced-fat feta cheese
1/2 cup low fat mozzarella
cooking spray

Steps:

NOTE: I cut chivken breasts horizontally as I like thinner chicken breasts.
RINSE chicken and pat dry; rub with Italian herbs.
In bowl, combine breadcrumbs and feta cheese.
NOTE: I used the back of a fork to break down feat cheese into much smaller pieces.
DREDGE chicken breasts into breadcrumb mixture making sure both sides are coated.
I used Health Griller (lightly sprayed)but you can also make this on the stovetop in a lightly oiled fry pan.
COOK about 6 minutes until golden brown.
Place chicken breasts on flat tray.
Spoon canned tomatoes over top of chicken breast and cover with mozarella cheese; place under griller until tomato sauce is hot and cheese has melted
NOTE: I used Canned tomatoes with Basil and Garlic for more flavouring; can use any type pasta sauce too -- is simply up to you! :).
NOTE: Can heat up canned tomatoes or tomato sauce before you put it in the chicken -- I just spoon it out of the can for ease.
NOTE: These freeze well.
NOTE: Depending on the size of your chicken breasts, you may have to adjust for more or less breadcrumb/feta combination.
ENJOY!

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