Sheet Pan Chicken Philly
7
Points® value
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Easy
Chicken breasts, bell peppers, and onions get lightly charred under the broiler, then the chicken is sliced and added back before a luscious homemade cheese sauce drapes over the mixture. Evaporated skim milk gives the sauce creamy richness. For the best results, shred the cheese from a block instead of purchasing pre-shredded. Be sure to cook the sauce over moderately low heat, and be patient as you wait for it to go from melted to thickened.
Ingredients
Cooking spray
5 spray(s)
Uncooked boneless skinless chicken breast
1 pound(s)
Canola oil
2 tbsp(s), divided
Kosher salt
1 tsp(s), divided
Black pepper
¾ tsp(s), divided
Garlic powder
½ tsp(s)
Paprika
¼ tsp(s)
Mushrooms
8 oz, button, sliced
Sweet onions
1 large, vertically sliced
Green bell pepper
1 medium, sliced
Yellow bell pepper
1 medium, sliced
Reduced-fat cheddar cheese
4 oz, shredded (1 cup)
Cornstarch
1¼ tsp(s)
Fat free evaporated milk
¾ cup(s)
Hot sauce
1 tsp(s)