Triathlon Life Magazine Featured Our Chef and Recipes

Recipes featured:

8 ounces chicken breast cutlets (4)
1 can no-added-salt tomatoes

Dash hot pepper sauce

1 tsp granulated garlic with parsley

2 tsp chopped cilantro

4 cups frozen corn kernels

2 tsp light margarine

4 cups ready-to-eat romaine lettuce

1 cup sliced cucumber

1 cup sliced peeled carrots

1 cup sliced tomatoes

Balsamic vinegar to taste

1. Place the chicken breast cutlets in a single layer in a large baking pan. Preheat oven to 350 degrees. Place the tomatoes, hot pepper sauce, garlic and cilantro in a food processor and then pour over the chicken. Bake the chicken until done, about 15 or 20 minutes.

2. Place the corn and margarine in a covered microwave container and microwave on high until done, about 4 minutes.

3. Make a salad with the romaine, cucumber, carrots, tomatoes, and balsamic vinegar. Serve the cutlet topped with the salsa with the corn and salad on the side. Serves 4. 

My triathlon blog is here.