Simple Tomato Mozzarella Chicken

It’s too hot to cook on the stove top or turn the oven on for long periods of time. So I’ve been using my BBQ as an outdoor oven these days. This yummy recipe is so simple and only has 4 ingredients!  My kiddos love it and it’s safe to eat for my hubby who has kidney disease. My daddy also came over for dinner last night, so I knew I had to make it diabetes-friendly too!

-Tammy

Health tips: Kidney friendly*, low carb, diabetes friendly, kid friendly

Ingredients (4 servings) and tools:

2 large chicken breasts, sliced in half length-wise (like you’re cutting open a book all the way through) **see YouTube link to see how this is done

Garlic salt/powder

2 tomatoes, sliced

1-2 cups of part skim mozzarella cheese (4 to 8 oz.)…just depends on how cheesy you like it 🙂

A few leaves of fresh basil, thinly sliced (optional)

Salt and pepper

Olive oil

Cookie sheet (and a wire rack if you have it)

IMG_0538Method:

Start your BBQ, only heating one side. Get the temp to about 350 degrees. Line the sliced tomatoes on a cookie sheet and sprinkle with salt and pepper (or no salt if you are making these for someone with kidney disease).  Place the cookie sheet on the side of your BBQ with no flame. Let them “bake” for about 30 minutes, flipping them over once after about 15 minutes. Take them out and let rest. You can also quickly broil the sliced tomatoes in your oven, turning them over once until they are a little charred around the edges.

IMG_0539

Slice the 2 large chicken breasts horizontally all the way through (**see YouTube link to see how this is done). Rub a little olive oil on both sides of the chicken and sprinkle chicken with garlic salt on both sides (or garlic powder if you have kidney disease and are watching your sodium intake).

On the side of your BBQ with flame, cook chicken until done a few minutes per side (or until juices run clear or the internal temperature is 160 degrees). Move the chicken over to the side with no flame, add sliced tomatoes on top, and sprinkle mozzarella cheese on top. Close the lid and let the cheese melt.

If you want the cheese to get a little brown and bubbly on the top, I suggest you take the chicken off the BBQ when they’re done, lay them on top of the baking sheet the tomatoes cooked on, layer the tomatoes and cheese on the chicken, and broil in the oven for a few minutes until the cheese gets a golden and bubbly.

Sprinkle with a few leaved of basil if desired.

Serve with this delicious recipe Italian Quinoa with Sun Dried Tomatoes and Pine Nuts I found at http://adishnthyme.com/italian-quinoa-with-sun-dried-tomatoes-and-pinenuts/#_a5y_p=1597764

IMG_0550

*Cutting the chicken length-wise not only provides for a more even cooking, but it also halves the amount of protein intake. Since many people with kidney disease are on a low-protein diet, this is a good option. The chicken kind of has the illusion of looking big, but it’s really not that much. Also, using garlic powder instead of garlic salt is healthier. Although many cheeses are not suitable for kidney disease, mozzarella and parmesan cheese are healthier options (according to DaVita.com).

**https://www.youtube.com/watch?v=yqjfQP3Mp2k

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s