Title: Chicken Italiano
Categories: Poultry Lowcal
Yield: 4 Servings

14	oz	Tomatoes, canned
1/2	ts	Basil, dried
1/2	ts	Tarragon
1/2	ts	Salt
1/4	ts	Pepper, freshly ground
2	ts	Butter, oil or marjarine
1		Garlic clove finely chopped
2	lb	Chicken pieces, skinned
2	tb	Parsley chopped or 2 tsp dry
1/2	c	Mozzarella cheese, shredded

Original recipe calls for chicken breast with bones. Because of the sauce, it is easier to eat with bones removed. A good dish to make with a whole utility frying chicken. Bones and skin can be cooked up in a separate pot for stock.

Pour tomatoes into container of a blender or food processor. Add basil, tarragon, salt and papper. Puree until smooth. Melt margarine in a large frypan. Saute garlic over medium heat 1 min. (or mix in 1/2 tsp garlic powder with other spices)

Add chicken pieces, saute, turning once or twice until golden on both sides. Cover with tomato mixture. Bring to a boil, reduce heat and simmer 15 min until tender. Remove chicken and place in a warm oven-proof dish. Stir parsley into sauce and spoon over chicken. Sprinkle with Mozzarella. Place under heated broiler 1 min just until cheese melts.

Or place on a microwave-safe dish and melt cheese in microwave. Or sprinkle with grated parmesan cheese and serve immediately.

4 servings 3 protein choices, 1/2 fruits choice, 1 fats choice 5 g carbohydrate, 25 g protein, 15 g fat (255 calories)

Source: Choice Cooking, Canadian Diabetes Association Posted by Elizabeth Rodier May 1993

previous

next