| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Italian |
Italian3 |
4 |
servings |
INGREDIENTS
| 3 1/2 |
lb |
Chicken; cut into pieces |
| 1 |
c |
Mushrooms; sliced |
| 1 |
|
Green pepper; core; seed, finely |
|
|
; chopped |
| 1/2 |
c |
Onion; finely chopped |
| 1 |
|
Garlic clove; finely minced |
| 2 |
c |
Tomatoes; peel; seed, chop |
| 1/2 |
c |
Dry vermouth |
| 1/2 |
c |
Stuffed olives; sliced |
| 4 |
tb |
Fresh grated parmesan cheese |
| 4 |
tb |
Butter or olive oil |
INSTRUCTIONS
Preheat the oven to 350F. Sprinkle the chicken with salt and pepper and
brown on all sides in the butter. Sprinkle with the mushrooms and cook for
5 minutes. Add the green pepper, onions, garlic, tomatoes, and vermouth.
Cover tightly and bake for 30 minutes. Add the olives and cook for 10
minutes longer. Serve with grated cheese.
Per serving: 666 Calories (kcal); 45g Total Fat; (64% calories from fat);
50g Protein; 5g Carbohydrate; 261mg Cholesterol; 207mg Sodium Food
Exchanges: 0 Grain(Starch); 7 Lean Meat; 1/2 Vegetable; 0 Fruit; 4
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”