Title: Mediterranean-Style Chicken
Categories: Poultry
Yield: 4 Servings
| 2 | lb | Chicken breasts without skin |
| | | Nonstick cooking spray |
| 14 1/2 | oz | Tomatoes, canned; cut up |
| 1/4 | c | Dry red wine |
| 1 | ts | Sugar |
| 1 | ts | Dried basil; crushed |
| 1 | | Cl Garlic; minced |
| 1 | | Bay leaf |
| 1 | tb | Water |
| 2 | ts | Cornstarch |
| 4 | oz | Cooked spaghetti |
| 1/4 | c | Pimiento-stuffed olives; sli |
Recipe by: New Dieter's Cookbook Preparation Time: 1:00
Rinse chicken; pat dry. Spray a 10-inch skillet with nonstick cooking
spray. Preheat over medium heat. Add chicken and brown for 10 to 15 minut
turning to brown evenly. To the skillet, add undrained tomatoes, wine, sug
basil, garlic, and bay leaf. Bring to boiling; reduce heat. Cover and sim
about 35 minutes or till chicken is tender. Transfer chicken to another di
keep warm. In a small bowl stir together water and cornstarch. Stir into
tomato mixture in skillet. Cook and stir till thickened and bubbly. Cook
stir for 2 minutes more.
Serve chicken and sauce over cooked spaghetti. Garnish with olives, i
desired.