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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. NOTE: The Points Values on these recipes are OLD, so figure the new ones out on your own. I'm no longer with WW. Now.....let's have some fun in the kitchen!!!

Saturday, February 11, 2012

Mushroom Chicken & Leeks

It's a cold, windy day......snow sprinkles on and off......so what should I do but have some Kitchen Therapy! This bit of yumminess is what we had for lunch/dinner today and it came out really good!

MUSHROOM CHICKEN & LEEKS
Makes 2 Servings
1 Serving = 5 PointsPlus™


2/3 cup fat-free reduced sodium chicken broth
1/3 cup tomato sauce
1/8 tsp salt
1/8 tsp thyme
1/8 tsp black pepper
2 garlic cloves, minced
2 TBSP Italian seasoned bread crumbs
2 boneless/skinless chicken breast halves (4 oz. each)
1 TBSP olive oil
1 cup thinly sliced leeks
1 cup thinly sliced mushrooms

Combine the first 6 ingredients in a bowl and set aside.

Place bread crumbs in a shallow dish and dredge the chicken in the crumbs.

Heat the olive oil in a large non-stick skillet over medium-high heat. Add the chicken and saute' for about 3 minutes on each side or until golden brown. Remove the chicken from the skillet; keep warm.

Add the leeks and mushrooms to the skillet and saute' about 2 or 3 minutes or until the mushrooms are lightly browned.

Return the chicken to the skillet and stir in the broth mixture. Cover and simmer @10 minutes or until the chicken is done. Remove cover and simmer a few more minutes until sauce is reduced.

Enjoy!!

MY SPIN: The next time I make this I will double the garlic.....personal preference.....we love garlic!

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving Life(time)!
Jan
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