YIELD: 3 SERVINGS. This recipe is basically a skillet cacciatore, except for the mozzarella - that's what makes it Pizza Chicken
3 chicken quarters, either legs or thighs (we use 6 boneless thighs)
1 to 2 tablespoons olive oil
1 small can chopped, diced or pureed tomtaoes
1 small can champignon mushrooms, drained
1/2 cup dry red wine
1 green capsicum, chopped
1 small onion, chopped
1 or 2 cloves garlic, crushed, or 1 to 2 teaspoons dried garlic
1 to 1-1/2 teaspoons dried oregano
3 ounces shredded light mozzarella cheese
Parmesan cheese (optional)
1. Strip the skin off the chicken and cut leg and thigh quarters in two at the leg joint. Or use boneless thigh or leg meat, if desired.
2. Warm the olive oil in a big, heavy skillet, and brown the chicken in it over medium heat.
3. Pour in the tomatoes, mushrooms, and wine. Ad the capsicum, onion, garlic and oregano. Cover the whole thing, turn the burner to it's lowest setting, and forget about it for 45 minutes to an hour. (We turned the chicken over half way through.)
4. When the chicken is cooked through, remove the pieces from the skillet and put them on the serving plates. If the sauce isn't good and thick by now, turn up the burner to medium-high and let the sauce boil down for a few minutes.
5. While the sauce is thickening, sprinkle the shredded mozzarella over the chicken pieces and warm each plate in the microwave for 20 to 30 seconds on 50% power to melt the cheese.
6. Spoon the sauce over each piece of chicken and serve. Sprinkle a little Parmesan cheese on top if desired.
Nutritional Facts (per serving): GI Rating: very low
16 grams carbohydrates and 4 grams of fiber (12 grams usable carbs)
49 grams of protein
Those nutrition counts came from the 500 Low Carb Recipes cookbook. However, I used 6 chicken thighs and did my own computations, which came out a bit different. Based on 3 servings, these are my counts per serving:
393.33 calories 11.54g fat 5.42g sat. fat 485.4mg sodium
16.57g carbs 3g fiber 36.49g protein 3.19g alcohol
So 16.57g carbs, minus 3g fiber, makes the net carb count per serving about 13.57g