It's time for the Friday Feast, where we bring you our recipe of the week.
Today NNJ Family is recommending a chicken dish from The South Beach Diet's Quick and Easy Cookbook.
This was an instant family favorite when I made it two weeks ago. It added something a little different to our repertoire of the usual suspects — tacos, pasta, steaks, baked chicken breast — sometimes you get tired of cooking and eating the same things.
Thin chicken breasts need to be seasoned with salt and pepper before you sauté them in olive oil. Once they are done, you can transfer them to another plate. It is crucial that they be thin or the overall dish just won't work.
Next, slice bread for toasting with garlic butter in the broiler. The recipe calls for multigrain bread but I hate that kind. Instead I use a wheat ciabatta bread — Chabaso Bakery is a great brand available at Stop and Shop. They also have an olive oil ciabatta which is out of this world.
I melt butter in the microwave and then add minced garlic to taste — it is really up to you how much you put in. I generally use about a clove and a half of minced garlic when making the garlic butter. Brush the garlic butter onto the slices of bread that have been placed on a cookie sheet.
Broil the bread until nicely toasted.
Place a slice of roasted red pepper (any brand in a jar is good) on each slice of bread. Place one chicken breast on each slice, too. Then drape a slice of part-skim reduced fat provolone cheese on each chicken breast. Return to broiler and remove when cheese has melted. Serve immediately.
This was the first Friday Feast from December 2011 — check back next week for a new recipe.