| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Bobbie – no, Chicken, Main dishes, Rice, Sauces | 2 | Servings | |
INGREDIENTS
| 2 | Boneless skinless chicken breast halves | |
| Freshly ground black pepper | ||
| 1 | tb | Olive oil; divided use |
| 1/4 | c | Chopped onions |
| 1 | ts | Minced garlic |
| 1/2 | c | Red bell pepper; diced |
| 14 1/2 | oz | Can tomatoes; chopped/juice saved |
| 1 | ts | Fresh rosemary; chopped |
| 2 | c | Cooked rice; (up to 3) |
INSTRUCTIONS
Remove all visible fat from chicken breast halves, rinse, pat dry and sprinle with pepper. Cut chicken in one inch cubes. Heat 1 1/2 tsp. oil in a large, heavy non-stick skillet; when hot and rippling, add chicken and saute until no longer pink, about 4-5 minutes. Remove from pan and set aside. Add remaining 1 1/2 tsp. oil to skillet. Stir in onion, garlic and diced red pepper. Saute until onion is softened, but not browned, about 2 minutes. Drain juice from tomatoes and add to pan. Chop tomatoes and add to pan. Stir in fresh chopped rosemary and simmer for 2 minutes. Return chicken to pan nd heat through. Serve immediately over hot cooked rice. Serves 2. Per serving: 480.3 calories, 9.5 grams fat, 51 mg. cholesterol NOTES : This is delicious served with white or brown rice or even steamed new potates, couscous or linguine. Recipe by: Lansing State Journal, Theyer Wine, Gannett News Service Posted to MC-Recipe Digest V1 #961 by Roberta Banghart <bobbi744@sojourn.com> on Dec 21, 1997
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