Mushroom and Swiss Chicken
Fruit and Nut Arugula Salad
Ingredients
- 2 (6-oz) boneless, skinless chicken breasts
- 2 tsp canola oil, divided
- 1 (8-oz) pkg sliced mushrooms
- 2 tsp Worcestershire sauce
- 2 (0.67-oz) slices reduced-fat Swiss cheese
Instructions
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Sprinkle chicken with salt and pepper, if desired. Cook chicken in 1 tsp hot oil in a skillet over medium-high heat 5 to 6 minutes per side or until done.
- Meanwhile, cook mushrooms in 1 tsp hot oil in another skillet over medium-high heat 8 minutes or until browned. Stir in Worcestershire sauce.
- Top chicken with mushrooms and cheese. Cover and cook 2 minutes or until cheese melts.
Side Dish Ingredients
- 3 cups baby arugula
- 2 Tbsp chopped pistachios
- 2 Tbsp dried cherries (or use dried cranberries or apricots)
- 2 Tbsp olive oil vinaigrette
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
329
|
120
|
449
|
| Fat (g) | 13 | 9 | 22 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 48 | 3 | 51 |
| Carb (g) | 6 | 7 | 13 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 165 | 172 | 337 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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