Title: Chicken with Tomatoes
Categories: Diabetic Poultry Main
Yield: 1 Servings
| 2 | tb | Vegetable oil; |
| 2 | md | Onions; chopped |
| 2 | cl | Garlic; minced |
| 4 | | Chicken breast; boneless skinless chopped |
| 6 | md | Tomatoes; chopped |
| 6 | lg | Green Califorina chiles; roasted peeled, seeds & stems remov |
| 1/4 | ts | Black pepper; |
| 1 | | Jalapeno chile; roasted peeled, seeds & stem removed, then c |
| 2 | ts | Chicken bouillon; |
In a large skillet, heat oil. Saute onion and garlic until onion is clear.
Add chicken and cook until brown. Add add remaining ingredients. Simmer
for 30 minutes. Serve with rice. Food Exchanges per serving: 1/2
STARCH/BREAD EXCHANGE; (WITHOUT RICE); + 3 LEAN-MEAT EXCHANGES + 2
VEGETABLES EXCHANGES; CAL: 276; FAT: 6gm; CHO: 96mg; SOD: 93mg; PRO: 38gm;
Source: Diabetic Forecast, Oct. 1994 Brought to you and yours via Nancy
O'Brion and her Meal-Master.