I was in bed the other night reading my betty crocker cookbook and I noticed that it was about 500 calories a serving. Not exactly in my "diet". So I tried to lighten it up a bit and it came out wonderful. I hate to say it, but I don't exactly know how much lighter it is...but substituting white meat and using less bacon (i also substituted center cut bacon) made me feel better about eating it. Here ya go:
3 large chicken breast halves
5 peices of center cut bacon
1/2 c red wine vinegar
2 garlic cloves chopped
2 bell peppers (red and yellow) sliced
1 meduim onion sliced
2 c whole wheat baking mix (I have trader joes brand) mixed w salt and pepper
1 c of chicken stock (low fat lower sodium variety)
1 c of non alcoholic white wine (got mine from tj's again)
1 tbs olive oil
2 sprigs of thyme
one bay leaf
2 tbsp of dried parsley (or a small bunch of chopped fresh parsley)
Marinate the chicken breasts in the red wine vinegar, a bit of salt and pepper and the chopped garlic. For a few hours (we tried three)
In a large pot cook the bacon till crisp. Meanwhile dredge the chicken in the flour mixture and set aside.
Remove cooked bacon with a slotted spoon and add to the pot, 2 tbs of olive oil. Brown chicken on both sides and remove from the pan. Add the veggies and sautee.
Deglaze the pan with the wine and chicken stock. Add bay leaf, thyme and parsley. Add the chicken back to the pot and cover. Cook for 20-30 minutes until the juices in cut chicken are clear. (you can also add a few tablespoons of heavy whipping cream right at the end if you don't care about the extra calories!)
Serve with cooked spaghetti or spaghetti squash as I did.