| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, Pasta, Press. ckr | 6 | Servings | |
INGREDIENTS
| 1 | Chicken (3 l/2 pounds), skinned and cut into 8 pcs. | |
| 2 | tb | Olive oil |
| 1 | cn | (28 oz) crushed tomatoes, in puree |
| 1 | lg | Onion, chopped |
| 1/2 | Sweet green pepper, chopped | |
| 1/3 | c | Dry white wine |
| 2 | ts | Chopped garlic |
| 1 | Bay leaf | |
| 1 | ts | Dried basil |
| 1/2 | ts | Dried oregano |
| 3/4 | ts | Salt |
INSTRUCTIONS
FORMATTED BY TRISH MCKENNA 1. Pat chicken dry. Heat oil in pressure cooker. Add chicken; cook until golden, about 6 minutes. Add tomatoes, onion, green pepper, wine, garlic, bay leaf, basil, oregano, salt. Seal pot with cover. Bring to 15 pounds pressure over medium-high to high heat; cook 9 minutes. 2. Lower pressure by placing pot under cold running water. Remove chicken mixture to serving platter. Remove and discard bay leaf. Serve with garlic bread if desired. *Note: Check pressure cooker's instruction manual for proper cooking directions. Nutritional information Per Serving: 446 calories, 56 g protein, 19 g fat, 9 g carbohydrate, 645 mg sodium, l68 mg cholesterol. (Amount of calories from fat = 38%) Exchanges: 6 1/2 meat, l 1/2 vegetable, 1 fat. FROM: January 9, 1996 issue of Family Circle magazine. Formatted by Trish McKenna to MM on 4/15/97 for the April Pasta Robin Swap. Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Nov 17, 1998
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