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WARM CHICKEN SALAD WITH ROSEMARY

INGREDIENTS

2 teaspoons olive or vegetable oil

½ pound chicken cutlets, cut into 2 x ½-inch pieces

1 medium red bell pepper, seeded and cut into matchstick pieces

1 garlic clove, minced

1 cup thawed frozen artichoke hearts

¼ cup canned ready-to-serve chicken broth

1 tablespoon balsamic, or red wine vinegar

1 teaspoon rinsed drained capers

¼ teaspoon crushed rosemary leaves

1/8 teaspoon each salt and pepper

4 escarole or romaine lettuce leaves


DIRECTIONS

In 10-inch nonstick skillet heat oil; add chicken and cook over high heat until chicken is lightly browned on all sides, 3 to 4 minutes. Transfer to plate and set aside. In same skillet combine bell pepper and garlic and cook over medium heat until pepper is softened, 2 to 3 minutes. Return chicken to skillet; add remaining ingredients except escarole (romaine lettuce) leaves and cook, stirring occasionally, until artichokes and chicken are cooked through and flavors blend, 2 to 3 minutes.

To serve, line serving platter with escarole (or romaine lettuce) leaves; using a slotted spoon, spoon chicken mixture onto center of platter and pour liquid in skillet evenly over escarole (or romaine lettuce) leaves.


MAKES 2 SERVINGS

Per serving: 218 calories, 10 grams carbohydrates



The above recipe was taken from WEIGHT WATCHERS MEALS IN MINUTES COOKBOOK 1989