Just wanted to share this recipe with everyone. Tried it tonight from a cookbook I bought yesterday called 'Best Recipies from the backs of Boxes, Bottles, Cans and Jars' by Ceil Dyer. Turned out so well that my hubby was gaga
4 boneless, skinless chicken breasts
1 15oz can Hunts Tomato Sauce (or other low carb tomato sauce)
1.5 tsp. oregano
1 tsp. parsley (I used dried)
1/2 tsp. garlic salt
1/2 tsp. onion powder
1 packet of splenda
1 2.25oz can of sliced ripe olives, drained
1 cup shredded mozzarella cheese (I used the Kraft mozzarella and parm combo)
Place chicken in 2-quart baking dish. Combine tomato sauce, oregano, parsley, garlic salt, onion powder and splenda. Pour over chicken, cover and bake at 425 F for 15 minutes or until almost cooked. Top with olives and cheese and continue to bake, uncovered for 10-15 minutes until cooked.
Based on 4 servings, I calculated the carbs to be 18 total for the recipe so ~6 per serving. I put a couple more chicken breasts in the pan since mine were small so the carbs/serving decreased. When I make the recipe again I'll flatten the chicken breasts a bit and cook it a few minutes without a cover before adding the olives and cheese since it was a bit watery.
Pizza Chicken Italiano
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