Chicken italiano

Yield: 4 Servings

Ingredients:

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

Instructions:

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