Chicken Bistro Twist

Chicken Bistro Twist

1 cup chopped cooked chicken

1/2 cup diced red bell pepper

1/4 cup snipped fresh basil leaves

1/4 cup plus 2 tablespoons

(1 1/2 ounces) grated freshParmesan cheese, divided

1/2 cup (2 ounces) shredded mozzarella cheese

1/4 cup mayonnaise

1 garlic clove, pressed

2 (11 ounce) packages refrigerated French bread dough

1 egg white, lightly beaten

1 teaspoon dry Italian seasoning mix

***I made half the recipe with one pk. of french dough bread and twisted in half *** in the photo

Preheat oven to 375 degrees F.Chop chicken. Dice bell pepper. Snip basil with kitchen shears.In a bowl combine the chicken, bell pepper, basil, Parmesan, mozzarella, mayonnaise and garlic.Place bread dough, seam sides up, on cutting board. Using a serrated bread knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle flour evenly over dough. With rolling pin roll dough crosswise a four-inch width, creating a well down the center of each loaf.Spoon half of the chicken mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves, seam sides down, in an 'X' pattern on a baking stone. Crisscross ends of dough to form a large figure 8, keeping ends of dough one inch from edge of stone and leaving two 1 1/2-inch openings in center of twist.In a small bowl, combine egg white and seasoning mix; lightly brush over dough. Cut a three-inch slit in each of the top sections of the twist to reveal filling. Sprinkle remaining 2 tablespoons Parmesan cheese over loaf.Bake 30-32 minutes or until deep golden brown. Remove from oven; cool 10 minutes.

Low Cal dinner/Lunch Ideas

Cilantro-Lime Shrimp Fajitas
Nutrition Facts Per Serving: 496 calories, 39g protein, 58g carbohydrate, 18g fat (3Ingredients
1/2 cup sliced onions
1 cup sliced multicolor bell peppers
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon ground cumin
4 ounces precooked frozen shrimp, thawed
3 tablespoons chopped fresh cilantro
1 lime, juiced
2 whole-grain tortillas
Directions
Make it: Saute onions and peppers in oil with garlic and cumin for 6 to 8 minutes, until tender. Toss thawed shrimp, cilantro and lime juice with hot vegetables. Fill tortillas with mixture.
g saturated), 7g fiber

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500 calories:
These healthy dinners from our You Can Do It! diet plans will leave you satisfied and still on track.
Black Bean & Zucchini Quesadilla


Ingredients

1 cup chopped zucchini
1/2 cup canned black beans, rinsed and drained
2 teaspoons olive oil
1 teaspoon cumin
2 whole wheat tortillas
1/4 cup shredded cheddar cheese
2 tablespoons salsa

Make it: Saute first 4 ingredients for 5 minutes. Place mixture on tortillas; sprinkle with cheese. Fold in half and cook in pan until cheese melts and tortilla is toasted. Top with salsa.

Next: Tortilla & Cheese Chili

Chicken Tortilla Bake

Ingredients


PAM® Original No-Stick Cooking Spray
1 medium green bell pepper, chopped
1/2 cup chopped yellow onion
1/2 cup reduced-sodium chicken broth
1 can (10-3/4 oz each) condensed reduced-fat cream of mushroom soup
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2 cups shredded cooked chicken
9 corn tortillas (6 inch), torn into bite-size pieces
1 cup shredded reduced fat Colby Jack cheese (1 cup = 4 oz)


Directions
Preheat oven to 325°F. Spray 8x8-inch baking dish and medium skillet with cooking spray. Heat skillet over medium-high heat. When hot, add bell pepper and onion; cook 5 minutes or until tender, stirring several times.
Stir in broth, soup, undrained tomatoes and chicken; blend well. Bring to a boil; remove from heat.
Layer 1/3 each of the tortilla pieces, chicken mixture and cheese evenly in baking dish. Repeat layers twice more. Bake uncovered 40 minutes or until hot and bubbly.

WHATS FOR DINNER

A NEW THING IM TRYING.
http://allrecipes.com/Recipe/Chicken-Creole-with-Chile-Cream-Sauce/Detail.aspx?prop31=2