| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter or margarine |
| 1/2 |
c |
Finely chopped onion |
| 1 |
cn |
(14 oz.) plum tomatoes; coarsely chopped |
| 1/2 |
c |
Heavy or whipping cream |
| 1/2 |
c |
Thinly sliced fresh basil leaves |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground pepper |
| 6 |
|
Boneless; skinless chicken breast halves |
INSTRUCTIONS
Recipe By: LHJ ONLINE http://www.lhj.com
1. Heat oven to 450°F.
2. Heat butter in skillet over medium heat. Add onion and cook until
softened, 5 minutes. Increase heat to high; add tomatoes and cook until
liquid is almost evaporated, 5 to 10 minutes. Add cream and bring to boil;
boil until slightly thickened, 3 minutes. Stir in basil, salt and pepper.
3. Arrange chicken in shallow baking dish; pour sauce on top. Bake 20
minutes. Makes 6 servings.
Be sure to use heavy cream for the sauce.anything with less butterfat may
curdle.
Prep time: 15 to 20 minutes Baking time: 20 minutes Degree of difficulty:
easy Low-calorie
PER SERVING Calories 230 Total Fat 11 g Cholesterol 98 mg Sodium 392 mg
Carbohydrates 5 g Protein 28 g
Posted to MC-Recipe Digest by "Joyce Bennis" <Joyce_B@email.msn.com> on Apr
3, 1998
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