Ingredients for 1 serving
1 tbsp margarine
1 4-oz boneless, skinless chicken breast
½ tsp olive oil
1/3 cup sliced onion
¼ cup barbecue sauce
¼ cup sliced red peppers
¼ cup sliced yellow peppers
¼ cup sliced green peppers
½ navel orange
½ tsp cumin
¾ tsp Cajun seasonings
2 oz spring salad mix
2 tbsp low-fat Italian dressing
1. Preheat oven to 275F
2. Heat 2 tsp margarine in heavy skillet. Saute onions until translucent, add barbecue
3. Reduce heat to simmer, hold warm
4. Spread olive oil on a piece of aluminum foil, sprinkle with Cajun seasoning
5. Pound chicken breast lightly and place on foil
6. Spread barbecue mix over chicken, sprinkle with ½ tsp Cajun seasoning
7. Fold foil over chicken and roll tight
8. Heat skillet, sear chicken, turning by ¼ turns
9. Place chicken in oven, bake for 25 minutes at 275
10. Remove from oven, let stand 5-10 minutes
11. Place spring salad on a plate
12. Saute peppers in 1 tsp margarine until tender, add cumin during process, place on salad.
13. Cut fruit into wedges, place around salad
14. Remove chicken from foil, slice into ¼ slices and place over salad.
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