I made this tonight just for myself but tweek it for as many people as needed

1 chicken breast

1 can diced tomatoes

Fat free mozzarella

mushrooms

salt pepper oregano to taste.

 In a pie pan i sprayed Pam and added the chicken let it cook for about 7 minutes on 350 and then added the tomatoes let that bake for about another 10 took it out and sliced the chicken then added mushrooms waited till the pieces werent pink and sprinkled fat free mozzarella cheese and broiled it so the cheese got all toasty =) IT WAS SCRUMPTIOUS!

This sounds good thank you for sharing.  and the mozzarella cheese is alright to have on cycle 1?  I know it is fat free so does that mean any cheese that is fat free can be used in moderation for flavoring in meals in the first cycle? 

The book says fat free cheese. I too use the fat free mozzarella, although I use the slices….it melts so nice and creamy.

I’m going to try this one tomorrow, but I’ll add some fresh torn basil after it’s cooked, and I’ll cook some chopped onions, I think I can make it all in a pam sprayed skillet, and cover it to have the cheese melt, maybe a few minutes under the broiler to make the cheese extra melty, and brown.

I’m going to put this on my list for this week! thanks for sharing!

I modified this a bit because it sounded so good.

I cut chicken up into chunks and sauteed in olive oil until almost cooked through.  Remove from pan.  Then I sauteed chopped leeks until tender and added quartered mushrooms, 1 can or hearts of palm, and 1 can of fire roasted diced tomatoes with garlic.  Put all in a 9×13 pan and topped with reduced fat mozzarella (hubby couldn’t find fat free).  Bake at 400 until cheese melts.  I served with roasted asparagus and splashed a little balsamic vinegar on top.  Soooo good.  Capers would be a great addition, too.  Also, I was going to use artichoke hearts but only had hearts of palm on hand. 

I reheated in a bowl today and added the asparagus right to it and was probably even better today.