Post 102 of 930

Chicken Breasts with Tomatoes and Olives

4 (6-ouce) skinless, boneless chicken breasts halvedstaring
1 cup multicolored cherry or grape tomatoes
3 tablespoons oil and vinegar dressing 20 olives, halved
½ cup (2 ounces) crumbled feta cheese

Prepare grill to medium-high heat.
Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
Place chicken on grill rack coated with cooking spray, and grill for 6 minutes on each side or until chicken is done. Keep warm.
Combine tomatoes, 1 1/2 tablespoons dressing, and olives in a medium skillet over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally.
Brush chicken with remaining 1 1/2 tablespoons dressing. Cut each chicken breast half into 3/4-inch slices. Top each chicken breast half with 1/4 cup tomato mixture.
Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.

Three Cheese Chicken Penne Florentine

1 teaspoon olive oil cooking spray
3 cups thinly sliced mushrooms
1 cup chopped onion
1 cup chopped red bell pepper
3 cups chopped fresh spinach
1 tablespoon chopped fresh oregano
¼ teaspoon freshly ground black pepper
1 (16-ounce) carton 2% low fat cottage cheese
4 cups hot cooked penne
2 cups shredded roasted skinless, boneless chicken breast
1 cup (4 ounces) shredded reduced fat sharp cheddar cheese, divided
½ cup (2 ounces) grated fresh Parmesan cheese, divided
½ cup 2% reduced fat milk
1 can condensed reduced fat, reduced-sodium cream of chicken soup, undiluted

Preheat oven to 425°.
Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender. Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.
Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese.
Bake at 425° for 25 minutes or until lightly browned and bubbly.