COOKING LIGHT 300 Calorie Main Dishes by The Editors of Cooking Light

Author:The Editors of Cooking Light
Language: eng
Format: epub
Publisher: Oxmoor House
Published: 2016-05-08T04:00:00+00:00

3 (4-ounce) chicken breast cutlets

½ teaspoon freshly ground black pepper

⅛ teaspoon kosher salt

2 teaspoons brown sugar

1 teaspoon paprika

1 teaspoon garlic powder

½ teaspoon ground cumin

Cooking spray

12 ounces refrigerated fresh pizza dough

2 tablespoons yellow cornmeal

⅓ cup unsalted ketchup

3 tablespoons prepared yellow mustard

1 tablespoon white vinegar

½ cup sliced red onion

¼ cup pickled jalapeño slices

4 ounces fresh mozzarella cheese, thinly sliced

2 tablespoons coarsely chopped fresh cilantro leaves

1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 450° (leave pizza stone or baking sheet in oven as it preheats).

2. Sprinkle both sides of chicken evenly with black pepper and salt. Combine brown sugar, paprika, garlic powder, and cumin in a small bowl, stirring well to combine. Set aside 2 teaspoons spice mixture; rub the remaining spice mixture evenly over all sides of chicken. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 3 minutes on each side or until chicken is done. Let chicken stand 10 minutes; slice thinly against the grain.

3. Roll dough into a 14 x 9–inch rectangle (or a 14-inch circle) on a lightly floured surface; pierce dough with a fork. Lightly coat dough with cooking spray. Carefully remove pizza stone from oven. Sprinkle cornmeal over pizza stone; place dough on pizza stone.

4. Bake at 450° for 9 minutes. Combine reserved 2 teaspoons spice mixture, ketchup, mustard, and vinegar in a small saucepan over medium heat. Bring mixture to a simmer; cook 3 minutes or until slightly thick, stirring occasionally. Remove partially cooked crust from oven; spread ketchup mixture evenly over crust, leaving a ½-inch border around the edges. Top with chicken, onion, jalapeños, and cheese. Bake at 450° for 10 minutes or until cheese is browned. Sprinkle with cilantro. Slice.

SERVES 6 (serving size: 1 slice)

CALORIES 295; FAT 7g (sat 2.8g, mono 0.4g, poly 1.3g); PROTEIN 19g; CARB 39.7g; FIBER 2g; CHOL 40mg; IRON 2.6mg; SODIUM 580mg; CALC 153mg

Stone Fruit Chicken-Rice Salad

Hands-on time: 28 min.

Total time: 48 min.

Serve a bitter lettuce, such as frisée, or a peppery green, such as watercress or arugula, with this savory-sweet twist on a whole-grain salad.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.