Ron likened this recipe to a chicken pot pie. It is much healthier with only 4 grams of fat, 185 calories, 15 grams carbohydrates, 1 gram of fiber and 21 grams of protein. This dish serves 4.
Ingredients:
2 slices white bread
1 tbsp + 1 1/2 tsp grated Parmesan cheese
1/8 tsp ground white pepper
1 tbsp reduced-calorie margarine
1 red onion
1 celery stalk
3/4 pound skinless boneless chicken breasts cut into 1/2 inch pieces
1 tbsp flour
1 tsp thyme
1/2 tsp minced chives
1/4 tsp salt
1 cup fat-free milk
1 green bell pepper, seeded
1/4 tsp paprika
1. In a mini food processor or blender, combine bread, cheese and pepper; pulse until mix in consistence of coarse crumbs. Preheat oven to 350 degrees; spray 2-quart casserole with nonstick cooking spray.
2. In large nonstick skillet, melt margarine. In a mini food processor, blend onion and celery. Saute onion and celery until softened, about 5 minutes. Add chicken; sprinkle with flour, thyme, chives and salt; cook, stirring frequently, 5 minutes. Stir in milk; cook, stirring frequently, until sauce thickens, 2-3 minutes. Remove from heat. In a mini processor, blend bell pepper. Add bell pepper to chicken mixture. Transfer to the casserole; sprinkle with crumbs and paprika. Bake until golden brown, 30-35 minutes.
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