| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | 1 | Servings | |
INGREDIENTS
| 4 | Boneless; skinless chicken breast halves | |
| 1/4 | c | Italian style bread crumbs |
| 2 | Russet potatoes; cut into 3/4 to 1-inch pieces, (2 cups) | |
| 1 | md | Green bell pepper; cut into 1/2-inch pieces |
| 1 | Jar; (26-oz.) fat-free spaghetti sauce | |
| 1/4 | c | Water |
| 2 | tb | Shredded fresh Parmesan cheese |
| 4 | servings |
INSTRUCTIONS
Made this for dinner last week. Preparation was quick and easy and it was very tasty. The recipe is from "Fast and Healthy" magazine's Jan/Feb 1998 issue. 1) Coat chicken breast halves with bread crumbs. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook until lightly browned on both sides. 2) Add potatoes, bell pepper, spaghetti sauce and water; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 25 to 30 minutes or until chicken is fork-tender, its juices run clear and potatoes are tender, stirring occasionally. Sprinkle with cheese. Calories 310; calories from fat 35; total fat 4g; saturated fat 1g; cholesterol 75mg; sodium 820mg; total carbohydrate 35g; dietary fiber 4g; sugasr 15g; protein 33g Posted to TNT Recipes Digest by Susbal <Susbal@aol.com> on Mar 4, 1998
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