Welcome Juliana Attilio to our Morning Boot Camp Class!

Lynjoy Watson

Yvonne Tanner

]]> http://www.combativesgroup.com/archives/1455/feed 0 http://www.combativesgroup.com/archives/1439 http://www.combativesgroup.com/archives/1439#comments Wed, 14 Jul 2010 02:50:14 +0000 Jim http://www.combativesgroup.com/?p=1439
Welcome our newest Athletes!

Elizabeth Marshall

Alison Cruz

Maggie Jimenez

Adriana Silva

Roasted Red Pepper Chicken and Avocado Salad
1 medium ripe avocado, peeled, pitted and sliced

1 tsp.  lemon juice

1 bag (10 oz.) torn romaine lettuce (about 10 cups)

2 cups  shredded cooked chicken

1 medium tomato, cut into wedges

1 small  cucumber, sliced

1/4 of a medium Vidalia or Walla Walla onion, chopped

½ cup Red Pepper

1/2 cup  Light or Fat-free Italian Dressing

¼ cup Parmesan Cheese

Directions:
Toss avocados with lemon juice in large salad bowl.

Add lettuce, chicken, tomatoes, cucumbers and onions; mix lightly.

Add dressing; toss to coat.

Sprinkle with parmesan cheese.

Serve immediately.

Hey, if you like that one they’ve got 196 more! Seriously, Prograde has a really cool 197 Healthy and Delicious Fat Burning Recipes ebook for just $4.95!

Check it out here: http://jimmahan.getprograde.com/prograderecipebook.html

Much like Chicken Saltimbocca, this is chicken smothered in Parmesan cheese and rolled with mozzarella and prosciutto and baked in white wine.

Categories: Lunch, Dinner, Low Carb, High Protein

• 4 skinless, boneless chicken breast halves
• 1/3 cup white wine
• 1/2 cup shredded Parmesan cheese
• 4 teaspoons butter
• 1/4 cup olive oil
• 1 pinch black pepper
• 1 clove garlic, finely chopped
• 4 ounces thinly sliced prosciutto
• 10 ounces sliced whole milk mozzarella cheese

1. Preheat oven to 325 degrees F (165 degrees C).
2. Pound chicken breasts flat, and lay them on work surface.
3. Sprinkle liberally with Parmesan cheese on both sides.
4. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast.
5. Cover each breast with a layer of prosciutto and mozzarella cheese.
6. Reserve some of the prosciutto to place on top of the chicken.
7. Roll up each chicken breast, and secure with toothpicks.
8. In a 9×13 inch baking dish, combine white wine and olive oil.
9. Arrange chicken rolls in dish.
10. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.
11. Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.