Biggest Loser Recipes
Biggest Loser Recipes From The Hit Reality Show The Biggest Loser
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your symptoms or medical condition.
Michelle Aguilar's White Wine Chicken
Michelle Aguilar's recipe for sautéed chicken and veggies.
INGREDIENTS:
4 small (about 1 pound total) skinless, boneless chicken-breast halves
3/4 cup white wine for marinating
1 zucchini
1 yellow squash
Tony Chachere's Creole Seasoning, a few shakes
1 tablespoon Italian herb seasoning
1 tablespoon olive oil
2 cloves garlic, minced
Salt and pepper
Butter spray
PREPARATION:
1. Trim any excess fat that may still be remaining on chicken breasts and let
marinate in white wine for about 10 minutes.
2. Chop the zucchini and yellow squash and set aside.
3. Remove chicken from white wine marinade and season each breast with
Tony Chachere's Creole Seasoning and Italian herb seasoning, just a few
shakes per side.
4. In 12-inch skillet, heat oil on medium, add minced garlic, and sauté. Add
chicken and cook 10 to 12 minutes or until juices run clear when thickest part is
pierced with tip of knife, turning over once. Transfer chicken to plate.
5. In same skillet, in remaining oil, sauté the zucchini and squash. Once cooked,
sprinkle with salt and pepper to taste and some butter spray, then serve over
the chicken.
4 small (about 1 pound total) skinless, boneless chicken-breast halves
3/4 cup white wine for marinating
1 zucchini
1 yellow squash
Tony Chachere's Creole Seasoning, a few shakes
1 tablespoon Italian herb seasoning
1 tablespoon olive oil
2 cloves garlic, minced
Salt and pepper
Butter spray
PREPARATION:
1. Trim any excess fat that may still be remaining on chicken breasts and let
marinate in white wine for about 10 minutes.
2. Chop the zucchini and yellow squash and set aside.
3. Remove chicken from white wine marinade and season each breast with
Tony Chachere's Creole Seasoning and Italian herb seasoning, just a few
shakes per side.
4. In 12-inch skillet, heat oil on medium, add minced garlic, and sauté. Add
chicken and cook 10 to 12 minutes or until juices run clear when thickest part is
pierced with tip of knife, turning over once. Transfer chicken to plate.
5. In same skillet, in remaining oil, sauté the zucchini and squash. Once cooked,
sprinkle with salt and pepper to taste and some butter spray, then serve over
the chicken.