This recipe is from Applebee’s low-calorie menu, but it’s wonderfully indulgent and tasty! Try it with the Roasted Garlic Mashed Potatoes on the side.
- 2 tbsp. Dijon mustard
- 1 Tbsp. honey
- sliced portabella caps (about 2 caps or one pre-sliced package)
- 1 red bell pepper, sliced thinly
- half a medium onion (sweet or red)
- 1 lb chicken breast Salt and pepper (to taste)
- Garlic powder (to taste)
- 4 oz shredded aged cheddar cheese
Preheat oven to 350 degrees F.
Mix together Dijon mustard and honey in a small bowl and set aside.
Spray skillet generously with non-stick cooking spray. Add mushroom caps and cook for about 5 minutes on medium heat.
Add red pepper. Continue to cook until mushrooms shrink and peppers begin to soften, add onion and cook for another couple of minutes; set pan aside.
Place chicken in another skillet. Season with salt, pepper, and garlic powder. Cook over medium heat for 3-4 minutes per side. Remove chicken from skillet and place on baking sheet sprayed with cooking spray.
Brush each piece of chicken with Dijon sauce, then spoon red pepper/onion mixture over each. Top with cheese.
Bake for about 15 minutes or until chicken is cooked through.
Makes 4 servings