“Herb Crusted Chicken Marinara”

We are now moving into the end of the year where the weather is definitely cooler and we want to warm ourselves with a hot, tasty meal. This week’s creation is perfect for family & friends alike and will give you a comfortable & satisfied evening enjoying the indoors.

Ingredients: (serves two)
• 2 Boneless chicken breasts
• 1 1/2 tsp. coconut oil (divided)
• 1-2 zucchini (to make your veggetti)

HERB CRUST
• 1.5 Tbsp. oregano
• 1.5 Tbsp. basil
• 1.5 Tbsp. rosemary
• 2 cloves garlic, minced

SAUCE
• 1 cup of your favorite marinara sauce (low fat)
• 2 1/2 Tbsp. nonfat cottage cheese
• 4 oz. cremini mushrooms (sliced)
• 1/4 sweet onion (julienned)

Mix the herbs and garlic together and pat onto both sides of the chicken breast

Melt 1 tsp. coconut oil in a cast iron skillet on medium high heat. Place chicken breasts in the pan and brown both sides to create a delicious herb crust

In separate pan, melt the remaining 1/2 tsp. of coconut oil and brown the mushrooms and onions. Once the mushrooms and onions are soft and brown…drain liquid from the pan. And add marinara sauce to pan. When the sauce is heated through, remove to a bowl and add the cottage cheese. (If you add the cottage cheese to the pan, it makes a mess).

Serve the chicken and sauce over veggetti for a hearty, healthy winter meal!