| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Poultry, Low-cal | 4 | Servings |
INGREDIENTS
| 14 | oz | Tomatoes, canned |
| 1/2 | ts | Basil, dried |
| 1/2 | ts | Tarragon |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper, freshly ground |
| 2 | ts | Butter, oil or marjarine |
| 1 | Garlic clove finely chopped | |
| 2 | lb | Chicken pieces, skinned |
| 2 | tb | Parsley chopped or 2 tsp dry |
| 1/2 | c | Mozzarella cheese, shredded |
INSTRUCTIONS
Original recipe calls for chicken breast with bones. Because of the sauce, it is easier to eat with bones removed. A good dish to make with a whole utility frying chicken. Bones and skin can be cooked up in a separate pot for stock. Pour tomatoes into container of a blender or food processor. Add basil, tarragon, salt and papper. Puree until smooth. Melt margarine in a large frypan. Saute garlic over medium heat 1 min. (or mix in 1/2 tsp garlic powder with other spices) Add chicken pieces, saute, turning once or twice until golden on both sides. Cover with tomato mixture. Bring to a boil, reduce heat and simmer 15 min until tender. Remove chicken and place in a warm oven-proof dish. Stir parsley into sauce and spoon over chicken. Sprinkle with Mozzarella. Place under heated broiler 1 min just until cheese melts. Or place on a microwave-safe dish and melt cheese in microwave. Or sprinkle with grated parmesan cheese and serve immediately. 4 servings 3 protein choices, 1/2 fruits choice, 1 fats choice 5 g carbohydrate, 25 g protein, 15 g fat (255 calories) Source: Choice Cooking, Canadian Diabetes Association Posted by Elizabeth Rodier May 1993 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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