| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Poultry, Italian |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Margarine or butter |
| 1/2 |
ts |
Dried sage, crushed |
| 3 |
|
Whole chicken breasts (about 2 1/4 lbs), skinned, |
|
|
Boned and halved lengthwise |
| 1 |
|
Green pepper, cut in thin strips |
| 1/3 |
c |
Sliced fresh mushrooms |
| 15 |
oz |
Tomato sauce (1 can) |
| 1 1/2 |
ts |
Dried oregano, crushed |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
Lemon pepper |
| 6 |
|
Thin slices Swiss cheese |
| 6 |
|
Thin slices ham |
|
|
Hot cooked rice or spaghetti |
INSTRUCTIONS
Combine the margarine or butter and sage in a 12 x 7 1/2 x 2-inch
microwave-safe baking dish. Microcook, uncovered, on HIGH for 30 to 60
seconds. Rinse chicken and pat dry. Add to dish, turning once to coat
well. Add green pepper and mushrooms. Cover with vented microwave-safe
plastic wrap and cook on HIGH for 8 to 10 minutes or until chicken is
tender and no longer pink, turning chicken over and rearranging once.
Remove chicken and vegetables from dish with a slotted spoon. Stir tomato
sauce, oregano, garlic powder and lemon pepper into the drippings in pan.
Cook, covered, on HIGH until hot and bubbly, about 3 to 4 minutes.
Meanwhile, wrap each piece of chicken with a cheese slice, then a ham
slice. Place in dish on top of sauce. Top with the cooked vegetables.
Cook on HIGH, covered, for 3 to 5 minutes until heated through, giving dish
a half-turn once. Serve with hot cooked rice or spaghetti.
Makes 6 servings.
NUTRITION INFORMATION PER SERVING Calories: 466 Protein: 44 g
Carbohydrates: 34 g Fat: 17 g Cholesterol: 113 mg Sodium: 952 mg Fiber: 3 g
[ BETTER HOMES & GARDENS; Prize Tested Recipes; Sept 1987 ]
Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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