| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 1 | Servings | ||
INGREDIENTS
| 1 | T | Butter or margarine |
| 1/2 | c | Finely chopped onion |
| 1 | 14 oz. plum tomatoes | |
| coarsely chopped | ||
| 1/2 | c | Heavy or whipping cream |
| 1/2 | c | Thinly sliced fresh basil |
| leaves | ||
| 1/2 | t | Salt |
| 1/2 | t | Freshly ground pepper |
| 6 | Boneless, skinless chicken | |
| breast halves |
INSTRUCTIONS
Recipe By: LHJ ONLINE http://www.lhj.com Heat oven to 450°F. 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. Arrange chicken in shallow baking dish; pour sauce on top. Bake 20 minutes. Makes 6 servings. Be sure to use heavy cream for the sauceanything 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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Nutrition (calculated from recipe ingredients)
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Calories: 1332
Calories From Fat: 657
Total Fat: 74g
Cholesterol: 457.1mg
Sodium: 4149.1mg
Potassium: 2772.4mg
Carbohydrates: 32g
Fiber: 15.2g
Sugar: 6.6g
Protein: 135.4g