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A Well-Dressed Chicken Breast Recipe from Dr. Ryan

By Dr. Heidi Ryan, Bariatric and General Surgeon at VIPSurg Las Vegas
Originally Published June 24, 2015 and Updated February 21, 2019

Why dine out this Spring and Summer when you can stay home and enjoy all the delicious produce that this time of year has to offer! Staying home for dinner will ensure fewer calories consumed while still making sure you have maximum satisfaction. This Italian chicken meal is low calorie and a cinch to make…

Take a bottle of Italian salad dressing, the kind that separates into oil and flavorful goodness at the bottom. No, don’t shake it up to mix…now gently pour off the oil, right down the drain (or save it for later if you want to use it sparingly with vinegar on salad for a dressing). Take the pretty and flavorful goodness left in the bottle and poor it over 6 boneless skinless chicken breasts. You can let marinate in the fridge for an hour or so, but usually I’m too impatient and just dump them into the skillet

Cook the chicken in a skillet over med/high heat until they are cooked through and the juices run clear. Alternatively, the chicken can be cooked in a baking pan in the oven at 375 degrees for about an hour.

I recommend serving with a sliced tomato, cucumber and red onion salad dressed with a little olive oil, balsamic vinegar, and salt and pepper. Leftover chicken can be thrown on top of a salad, frozen in strips to use later, or shredded and mixed with some low fat miracle whip and celery to make chicken salad.

Sound good to you?