Monday, November 22, 2010

Mozerella Chicken and Veggies

Want to eat healthy during this Thanksgiving week before you chow down on the turkey, stuffing, and pie?  Need a fairly easy recipe that doesn't taste like cardboard?  I would be more than happy to share one of my faves.  Unfortunately, I can not take credit for this masterpiece.  It is borrowed from the Beachbody message boards.  And y'all, it RAWKS.

Jax and I ate this a good bit when we were doing P90X. 

Mozzerella Chicken and Veggies

4 boneless, skinless chicken breasts
shredded mozzerella cheese
2 green bell peppers
jar of mushrooms
1/3 cup white wine

Slice a nice deep pocket into the chicken breasts and stuff with cheese.  Secure with toothpicks.  Season each side with salt, pepper, and basil.

Sautee onion and peppers in a bit of olive oil.  When veggies are tender, add chicken.  Brown on each side for 2-3 minutes.  Remove chicken from pan and bake on 350 for 15 minutes (or until chicken is cooked through).

While chicken is in the oven, add mushrooms and wine to the veggies.  Cook on low.  When chicken is finished, add back to the veggies until you are ready to eat.  I usually serve this with brown rice. 

This recipe is SO good and very healthy!  Try it and let me know what you think.  And while you are cooking, finish off that bottle of white wine!


  1. That sounds delicious! Thank you for sharing, I will have to try this for sure :)

  2. OMG. Did you just share a recipe??! What the heck?? What has the world come to??! You are so domesticated. I don't believe it!! (head explodes)