| 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 | T | Olive oil, divided use |
| 1/4 | c | Chopped onions |
| 1 | t | Minced garlic |
| 1/2 | c | Red bell pepper, diced |
| 14 1/2 | oz | Can tomatoes, chopped/juice |
| saved | ||
| 1 | t | Fresh rosemary, chopped |
| 2 | c | Cooked rice, up to 3 |
| mg. cholesterol |
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, 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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Nutrition (calculated from recipe ingredients)
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Calories: 463
Calories From Fat: 77
Total Fat: 15.4g
Cholesterol: 146.2mg
Sodium: 1430mg
Potassium: 2606.3mg
Carbohydrates: 106.8g
Fiber: 1g
Sugar: 3g
Protein: 62.4g