| 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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