Saturday was the end to what was a good and yet long week; I wanted something special for supper. Something that, at one time, I would have considered as being falling off the diet wagon. Something that felt and tasted like a treat.
I was recipe testing the night before and had a left over chicken breast. I had baked the breasts in a glass baking dish that was covered in tinfoil, so the breast had not been browned yet. I considered making a quick adaption of a Philly cheesesteak, then I opened the fridge and found the package of Butterball turkey pepperoni and it hit me…what if I made a sandwich like KFC where the the breast is the bread, so to speak and inside was pizza toppings. When I thoroughly thought it out I realized that the chicken would be too dry. In the end I decided to smother my chicken sandwich in my favorite jarred spaghetti sauce.
PLEASE REMEMBER that the calories mentioned apply to the brands and quantities of the ingredients I use. Please alter the calories based on the brands and quantities of ingredients you use. Same brand items made in the United States, may have a different calorie content than same brand items made here in Canada, please always read the calories on the label. I calculate the calories in the recipe section of the “Lose It” app on my iPhone. Lose It is available for Android, iOS, Nook, Kindle and on the Web.
– 1/4 c. Vidalia onion – diced fine, 16 calories
– 38 g./1.4 oz. red bell pepper – diced fine, 11 calories
– 1/2 tsp. canola oil, 21 calories
– 1, 3.5 oz. cooked chicken breast (cooked weight) – butterflied, 108 calories
– 10 slices Butterball Turkey pepperoni, 40 calories
– 1 slice Saputo provolone cheese, 70 calories
– 1/2 c. Classico Four Cheese spaghetti sauce, 90 calories
– 1/2 tbsp Kraft 100% light parmesan, 11 calories
Place oil in a large non-stick pan (that has a lid for later use), heat on medium high. when the oil is heated sauté the onions and bell pepper.
When the onion and bell pepper are almost done move them over to the side of the pan and brown the butterflied chicken, cut sides up.
As soon as you have the chicken in the pan place in turkey pepperoni in a single layer and let heat up until they start to curl a bit (yes I did this all in one pan with everything in there at once). Once they begin to curl place them on on half of the chicken breast and lower the heat to medium low.
Immediately place provolone on top of turkey pepperoni, I had to fold my slice of provolone in half as it was double the width of the breast. Then place sautéed onion and bell pepper on top of the cheese and cover with the other portion of the chicken breast.
Move the chicken sandwich over to the side and place a small portion of the spaghetti sauce in the center of the pan. Place chicken sandwich on top of the spaghetti sauce and pour the remaining sauce on top. Place the lid on the pan and let steam until the cheese is completely melted. Plate and sprinkle on parmesan cheese.
If these directions aren’t clear please ask questions.
Makes 1 serving, 368 calories not including the asparagus shown in the photo.
These calories can be cut by using a lower calorie cheese and spaghetti sauce. I usually have 7% MF skim milk mozzarella cheese in the fridge and I was out of it. With that said if you use a larger chicken breast it will be more calories.
May your journey be delicious and the company you keep inspiring and supportive.