Chicken Napoli
ACTIVE TIME: 10 min. TOTAL TIME: 20 min. SERVES: 4
4 (4–5 oz.) boneless, skinless chicken breast halves 1 zucchini, thinly
sliced
1 tsp. fennel seeds 1 cup chunky pasta
sauce, warmed
1 plum tomato, sliced 4 slices provolone
cheese, halved
Per serving: Cal. 340 Pro. 47g
Carb. 10g Fiber 2g Sug. 7g Chol. 123mg Sod. 610mg Total fat: 11g Sat. 5g
Fennel seeds are the so-easy secret ingredient in this Italian-inspired supper
1
Coat nonstick skillet with cooking spray; heat over medium-high heat. Rub chicken with 1⁄4 tsp. salt; cook until browned, 5 min.; flip. Reduce heat to medium-low. Cover; cook until chicken is no longer pink, 6–8 min., adding zucchini during last 4 min., flipping once. Crush fennel seeds (see tip at right).
2
Heat broiler. Spread sauce in 2-qt. baking dish; stir in fennel seeds. Add chicken; dividing evenly, top with zucchini, tomato slices and cheese. Broil until cheese melts, 2–3 min. If desired, sprinkle with basil leaves.