Entrees : Poultry Last Updated: Jul 30th, 2009 - 15:06:57 Chicken Caprese By Sandra Woodruff  Printer friendly page Yield: 4 servings 3/4 teaspoon garlic powder 1/2 teaspoon ground black pepper 1/2 teaspoon salt 1 pound chicken tenders or 1 pound boneless skinless chicken breast, cut into 8 equal pieces and pounded 1/4-inch thick 1 tablespoon extra virgin olive oil SAUCE 1/2 teaspoon cornstarch 1/2 cup vegetable or chicken broth 2 cups chopped fresh tomatoes 2 tablespoons chopped fresh basil or 2 teaspoons dried basil 3/4 cup finely shredded reduced-fat mozzarella cheese 1. Place the cornstarch in a small bowl. Add about a teaspoon of the broth, and stir to dissolve the cornstarch. Stir in the remaining broth and set aside. 2. Combine the garlic powder, pepper, and salt in a small bowl and stir to mix. Sprinkle both sides of each piece of chicken with some of the mixture. 3. Coat a large nonstick skillet with the olive oil and preheat over medium-high heat. Add the chicken and cook for about 2 minutes on each side, or until the nicely browned and no longer pink inside. Remove the chicken from the skillet and set aside to keep warm. 3. Pour the broth mixture into the skillet and let it come to a boil. Add the tomatoes and basil. Cover and cook over medium heat for a couple of minutes, or until the tomatoes are heated through and start to soften. 4. Divide the chicken between 4 serving plates and top each serving with some of  the sauce and cheese. Serve hot.  If desired, microwave each serving for about 20 seconds to melt the cheese.  Serve over whole wheat angel hair pasta if desired. Nutritional Facts (per serving) Calories: 236   Carbohydrates: 6 g    Fiber: 1.1 g   Fat: 8.7 g   Sat. Fat: 3.2 g Cholesterol: 77 mg Protein: 33 g   Sodium: 590 mg   Calcium: 173 mg Potassium: 516 mg GI rating: low Diabetic exchanges: 4 lean meat, 1 vegetable, 1 fat © Copyright 2005 by eatsmarttoday.com Top of Page