Makes 4 servings.
1 tablespoon crushed Medifast Multigrain Crackers
1/2 teaspoon dried marjoram or thyme
1/4 teaspoon black pepper
1/8 teaspoon salt
2 (6-ounce) skinned, boned chicken breast halves
1 teaspoon olive oil
5 sprays of cooking spray
1 cup red bell pepper strips
1/2 cup vertically sliced red onion
1/3 cup fat-free, less-sodium chicken broth
1 teaspoon white wine vinegar
1/4 cup (1 ounce) crumbled low fat feta cheese, divided
Oregano sprigs (optional)
Combine first 4 ingredients in a shallow dish. Dredge chicken in flour mixture. Heat oil in a nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and cook 4 minutes on each side or until browned. Remove chicken from pan; keep warm. Add bell pepper, onion, broth, and vinegar to pan; cook 5 minutes or until vegetables are soft, stirring frequently.
Spoon bell pepper mixture into a bowl; stir in 2 tablespoons cheese. Return chicken to pan, and sprinkle with 2 tablespoons cheese. Cover; cook over low heat 2 minutes or until cheese melts. Divide the vegetable mixture evenly between 2 plates, and top each serving with a chicken breast half.
Garnish with oregano sprigs, if desired.
1 lean serving
¼ of a vegetable serving