| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Cheese, Chicken, Healthwise, Main dishes, Peppers | 4 | Servings | |
INGREDIENTS
| 4 | Chicken breasts with bones | |
| skinned up to 6 | ||
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 1/4 | t | Paprika |
| 2 | T | Olive oil |
| 1/2 | c | Chicken broth |
| 1 | Zucchini, sliced | |
| 1 | Yellow summer squash, sliced | |
| 1 | Red pepper, diced | |
| 1 | T | Chopped fresh basil, or 1/2 |
| tsp. dried | ||
| 2 | T | Grated parmesan cheese |
INSTRUCTIONS
Season chicken breast halves with bones with salt, pepper and paprika. In lg. frypan heat olive oil over Medium heat. Add chicken. Cook, turning once, until browned, 10 minutes. Pour broth over chicken. Simmer for 20 minutes. Add vegetable and basil to pan. Cover and cook for 3-5 minutes until vegetables are crisp-tender. Season with more salt and pepper to taste. Transfer to platter. Sprinkle with grated Parmesan cheese. MC formatting by [email protected] Recipe by: Unknown Posted to Digest eat-lf.v097.n239 by Roberta Banghart <[email protected]> on Sep 20, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 99
Calories From Fat: 71
Total Fat: 8g
Cholesterol: 2.2mg
Sodium: 427.4mg
Potassium: 274.8mg
Carbohydrates: 4.7g
Fiber: 1.8g
Sugar: 3g
Protein: 2.8g