Day 1 of my post Superbowl diet and I had to go back to my chicken roots… and it is starting to become difficult to find a chicken dish that I haven’t done that will fit my diet. By difficult, I mean it took me a good two minutes of browsing the internet to come across this Philadelphia Cooking Creme stuff.
Aside from being a tad bit high in the saturated fat department, this stuff isn’t too horrible for you. When you add the fact that it is cheap and provides an opportunity for laziness, I am all for it. You could add another level of laziness to this meal if you bought one of those precooked chickens at the supermarket… I didn’t go that far.
I think we’re beyond the whole “taking pictures of onions and garlic” thing I had going for a while. Either that or the pictures of onions and garlic were horrible this time… one of those two.
Here’s the whole cooking process in two half pictures. Step 1: Cook the chicken in a (covered) saute pan with some chicken broth, onions, garlic, and white wine. Step 2: Add the creme and peppers and cover it back up to heat the sauce.
Right before serving, mix in your diced tomatoes and plate it up. I recommend a nice salad and some bread to accompany this chicken.
In the future I will be attempting to utilize this low-fat cooking creme more often… have you used it before? What did you make?
Juicy chicken breasts cooked with some Philadelphia Cooking Creme, Jalapeno peppers, and tomatoes. A creamy way to get out of your chicken cooking rut.