Phase 1 friendly pizza chicken

I'm amazed that at my very first "learn to run" clinic with the Running Room, I survived.  I was able to keep up!  I think it had a lot in part to do with the fact that I've been taking the stairs every chance I get since November 2011.  It was minus 14 with the windchill last night, but I felt so invigorated after my run.  Yay me!  Thanks for doing this with me Enz.

So here's my recipe of the week.  Pizza chicken.  I know Dr. Poon says we can never have pizza again, but I think he could live with this phase 1 friendly version.  This recipe was adapted from http://www.genaw.com/lowcarb/index.html

PIZZA CHICKEN 

1 boneless chicken breast, pounded flat if thick
Salt, pepper, garlic powder and Italian seasoning, to taste
1 tablespoon Waldenfarms - Tomato and Basil pasta sauce
1 teaspoon olive oil
2 fresh mushrooms, sliced
2 thin green pepper rings
1/8 of 200g package of Allegro cheese

Season the chicken with salt and other seasonings; grill. Meanwhile, sauté the mushrooms and pepper rings in oil until slightly tender, but not mushy; set aside. Spread the sauce over the chicken, then top with the pepper rings, mushrooms and then finally, the cheese. Sprinkle with a little additional Italian seasoning, if desired. Bake at 350º about 10-15 minutes or until hot and the cheese is melted. Serve at once.

You can of course make this with any toppings you choose.  I also make a version of pesto which is Phase 1 friendly that I use as the sauce instead of the tomato basil sauce.


PESTO SAUCE

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Allegro cheese
• 1/2 cup extra virgin olive oil
• 3 medium sized garlic cloves, minced
• Salt and freshly ground black pepper to taste

You pulse all the ingredients in a food processor (except the olive oil) until well blended.  Then you add the olive oil in a stream until everything is well incorporated.  You can freeze this in small portions (ice cube tray) to have on hand whenever you  need it.  Traditional pesto calls for pine nuts and Parmesan, but this version is  good in a pinch.  Enjoy:)