| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Boneless chicken breasts; skinless |
| 1 |
ts |
Minced garlic |
| 1 |
|
Onion; sliced |
| 3 |
|
Carrots; sliced |
| 2 |
|
Celery ribs; chopped |
| 1 |
c |
Fat free chicken broth |
| 1/2 |
ts |
White pepper |
| 1 |
c |
Cooked peas |
| 1 |
cn |
(20 oz) kidney beans; drained |
| 1/8 |
c |
Fat free chicken broth |
INSTRUCTIONS
9% Fat
1. Preheat oven to 350º F.
2. Cut chicken into 1" stripes.
3. In large nonstick baking dish, combine chicken, garlic, onion, carrots,
celery, broth and pepper.
4. Bake for 1 hour. Remove from oven. Add peas and beans to stew.
5. In blender, combine broth and flour; mix on high for one minute. Pour
flour mixture into chicken mixture and stir.
6. Cover and cook for 15 minutes longer. Serve hot.
Makes 4 servings; Per serving: 371 Calories; 3.6 Fat Grams
Posted to recipelu-digest Volume 01 Number 468 by Kara9718
<Kara9718@aol.com> on Jan 6, 1998
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