I was reading a recipe for Bolognese sauce night before last and decided I'd try a dish with a good meat sauce on chicken. Wasn't sure how I'd like a beef/chicken combo, but it came out very good, and it was ever so easy to whip up, as I keep my homemade meat sauce in the freezer in 2c. containers at all times for just such applications. I did decide to add a bit of red wine, which is not traditional in Bolognese sauce, but I think it added something to this. The basil I added on a whim.

This dish can either be served as shown above, over a bed of Dreamfields pasta (if you imbibe) or over shirataki tofu noodles. This extremely nutritious dinner is suitable for your Induction menu rotations. Each serving begins with 5 oz. raw chicken breast, which cooks down to about 4.5 oz. Of course, you may choose to use larger portions of chicken, and I did for my husband. But the smaller portion filled me up quite nicely.

INGREDIENTS:

20 oz. deboned chicken breast, skinless (5 oz. piece per serving)
1 c. my spaghetti sauce (I used: http://buttoni.wordpress.com/2009/0...paghetti-sauce/)
4 basil leaves, chopped
4 oz. mozzarella cheese, grated
½ c. grated Parmesan cheese
1 oz. red wine
2 T. olive oil

DIRECTIONS: Preheat oven to 350º. Pound the chicken breasts with a meat cleaver between two sheets of plastic wrap until they are just about ¼-3/8″ thick. Heat the olive oil in a non-stick skillet and sear the chicken on both sides until golden and nearly done. Turn off heat. Spoon ¼ c. meat sauce over each of the four pieces of browned chicken. Next drizzle ½ T. red wine over each serving. Sprinkle ¼ of the basil leaves on each next. Then 1 oz. of mozzarella. Finally sprinkle the top of each stack with 2 T. Parmesan cheese. Pop that skillet into your preheated oven and bake for about 15 minutes to finish cooking and blend the flavors. Serve with your favorite green vegetable or a nice green salad. I made some low-carb garlic bread to go with this also.

NUTRITIONAL INFO: Makes 4 servings, each contains:

475 calories
28.4 g fat
6.4 g carbs, 1.3 g fiber, 5.1 g NET CARBS
45.7 g protein
702 mg sodium
279 mg potassium
37% RDA Vitamin B6, 32% B12, 407% phosphorous, 27% zinc, 29% calcium, 16% iron, 12% magnesium, 86% niacin, 23% riboflavin and 53% selenium