Tonight is pizza night, without the dough! Top tender butterflied chicken breasts with marinara and gooey melted cheese for a taste of delicious pizza-pie. Fresh cabbage and sweet peppers add bright balance to a peppery arugula side salad.
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Red Cabbage, shredded
Sweet Bell Pepper
Crushed Tomatoes with Garlic and Onion
Mozzarella Cheese, shredded(ContainsMilk/Lait)
Arugula and Spinach Mix
Salt and Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Heat Guide for Step 6 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy!
Core, then cut pepper into 1/4-inch pieces. Toss half the peppers with half the Italian Seasoning in a medium bowl. Season with salt and pepper. Set aside.
Pat chicken dry with paper towels. Carefully slice into centre of each chicken breast, lengthwise and parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with salt and pepper, then sprinkle with remaining Italian Seasoning.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-sear, until golden-brown, 1-2 min per side. Remove pan from heat. Transfer chicken to a parchment-lined baking sheet. Spoon 1/3 cup crushed tomatoes over each piece of chicken, then sprinkle seasoned peppers (from step 1) and cheese over top. Roast in the middle of the oven, until chicken is cooked through, 12-14 min.**
While chicken roasts, whisk together vinegar and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Add cabbage, remaining peppers and arugula and spinach mix. Season with salt and pepper, then toss to combine.
Divide chicken and salad between plates. Sprinkle 1/8 tsp chili flakes over chicken. (NOTE: Reference Heat Guide.)