2 tsp. olive oil
\n2 (16-ounce) packages tomato-herb style seasoned thin-sliced chicken breast cutlets (such as Perdue)
\n3\/4 C. frozen corn (thawed)
\n1\/2 C. diced roasted red peppers
\n1\/4 C. store-bought balsamic vinaigrette
\n2 T. fresh chopped basil<\/p>\n
In a large nonstick skillet coated with cooking spray, heat oil on medium. Add chicken and cook 8 to 12 minutes, turning after 5 minutes. Remove chicken to platter and cover to keep warm. Add corn and peppers to skillet. Cook 4 minutes or until corn starts to brown. Add vinaigrette and bring to boil. Boil 2 minutes. Add basil and stir until combined. Return chicken to skillet and heat.<\/p>\n
Yield: 8 servings
\nCalories: 172
\nFat: 7g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 tsp. olive oil 2 (16-ounce) packages tomato-herb style seasoned thin-sliced chicken breast cutlets (such as Perdue) 3\/4 C. frozen corn (thawed) 1\/2 C. diced roasted red peppers 1\/4 C. store-bought balsamic vinaigrette 2 T. fresh chopped basil In a large nonstick skillet coated with cooking spray, heat oil on medium. Add chicken and cook 8 to 12 minutes, turning after 5 minutes. Remove chicken to platter and cover to keep warm. Add corn and peppers to skillet. Cook 4…<\/p>\n