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John Angell James
Cacciatore Chicken with Potatoes
0
(0)
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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