BLACKENED CHICKEN ALFREDO BAKE
- 3 boneless skinless chicken breasts
Montreal Seasoning
1TBL olive cooking oil
One cup yellow squash, cubed
One medium sweet onion, diced
One cup cauliflower
Salt and pepper
One jar alfredo sauce (check for compliant ingredients or make your own)
1/4 cup grated parmesan cheese (freshly grated not the stuff in the green container)
1/8 cup crushed pork rinds
Directions
Heat oven to 350 degrees and spray a 13x9 pan with cooking spray.
Sprinkle the chicken breasts with the Montreal seasoning and cook in a skillet coated with cooking spray until done. Set aside.
Place chopped cauliflower in microwavable dish, add 2 tbl water, cover with plastic wrap and cook for 4 minutes on high.
In the same skillet add cooking oil and saute onions until clear. Add squash and saute until soft. Salt and pepper to taste.
Cut cooled chicken into cubes and add to casserole dish with the vegetables. pour alfredo sauce over all. Top with cheese and bread crumbs.
Bake for 20 minutes, then broil on low for 10 minutes until top is brown.
Number of Servings: 8; 6.9 carbs
Sprinkle the chicken breasts with the Montreal seasoning and cook in a skillet coated with cooking spray until done. Set aside.
Place chopped cauliflower in microwavable dish, add 2 tbl water, cover with plastic wrap and cook for 4 minutes on high.
In the same skillet add cooking oil and saute onions until clear. Add squash and saute until soft. Salt and pepper to taste.
Cut cooled chicken into cubes and add to casserole dish with the vegetables. pour alfredo sauce over all. Top with cheese and bread crumbs.
Bake for 20 minutes, then broil on low for 10 minutes until top is brown.
Number of Servings: 8; 6.9 carbs
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