1(14.5-ounce)can unsalted petite diced tomatoes,drained of some of liquid, but not all
1small yellow squash,cut in half horizontally and thinly sliced
1teaspoongrated fresh ginger
¼teaspoonground red pepper
2large cloves garlic,minced
2tablespoonsheavy whipping cream
4whole-wheat pieces of naan
1/3cupthinly sliced red onion
4ouncesfresh part-skim mozzarella,thinly sliced
2tablespoonsfresh cilantro leaves.
Preheat broiler to high. Combine chicken tenderloins, yogurt, and ½ teaspoon garam masala in a bowl. Line a baking sheet with foil and spray well with cooking spray. Spread chicken out on baking sheet and sprinkle with ¼ teaspoon salt. Place on top rack in oven and broil 2-3 minutes per side, or until cooked through.
Heat a nonstick skillet over medium-high heat. Add oil and sauté squash for 2 minutes. Add remaining garam masala, ginger, red pepper, and garlic and cook for 1 minute.
Stir in tomatoes and simmer 4 minutes, until much of the liquid has evaporated. Stir in ½ teaspoon salt and cream and cook 1 more minute.
Cut chicken into pieces and add to skillet. Toss to coat. Place naan on a baking sheet and broil 1 minute each side. Divide the chicken mixture between the pieces of naan and top with cheese and onion. Broil 2 minutes, or until cheese is fully melted. Sprinkle with cilantro and serve.
This recipe originally appeared on spicysouthernkitchen.com