INGREDIENTS

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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