CHICKEN CACCIATORE - 6g Carbs, 1g Fiber
Recipe By:
Recipe By:
Serving Size: 6
Preparation Time: 0:00
Categories: chicken breasts
Amount Measure Ingredient -- Preparation Method
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6 split chicken breasts -- skinned, all visible fat removed
2 tablespoons vegetable oil
1 clove garlic -- minced
1 medium onion -- chopped
2 tablespoons green bell pepper -- chopped
4 fresh tomatoes -- peeled and chopped
1/4 cup dry white table wine
1/4 teaspoon rosemary
1 bay leaf
1/4 teaspoon basil
1/8 teaspoon freshly ground black pepper
1. Rinse chicken and pat dry. Set aside. Heat oil and garlic in large non-stick skillet over medium-high heat. Add chicken and brown. Remove chicken and set aside.
2. Add onion and green pepper to skillet, and saute until tender. Pour off fat. Return chicken to skillet. Add remaining ingredients. Cover and simmer over low heat 30 minutes or until chicken is tender. Remove bay leaf before serving.
Source: "Healthy-Recipes-4-All@yahoogroups.com Dec. 2004"
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Per Serving (excluding unknown items): 66 Calories; 5g Fat (61.5% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 8mg Sodium.
Exchanges: 0 Grain(Starch); 1 Vegetable; 1 Fat.
NOTES : FLEX POINTS PER SERVING: 5
Preparation Time: 0:00
Categories: chicken breasts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 split chicken breasts -- skinned, all visible fat removed
2 tablespoons vegetable oil
1 clove garlic -- minced
1 medium onion -- chopped
2 tablespoons green bell pepper -- chopped
4 fresh tomatoes -- peeled and chopped
1/4 cup dry white table wine
1/4 teaspoon rosemary
1 bay leaf
1/4 teaspoon basil
1/8 teaspoon freshly ground black pepper
1. Rinse chicken and pat dry. Set aside. Heat oil and garlic in large non-stick skillet over medium-high heat. Add chicken and brown. Remove chicken and set aside.
2. Add onion and green pepper to skillet, and saute until tender. Pour off fat. Return chicken to skillet. Add remaining ingredients. Cover and simmer over low heat 30 minutes or until chicken is tender. Remove bay leaf before serving.
Source: "Healthy-Recipes-4-All@yahoogroups.com Dec. 2004"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 66 Calories; 5g Fat (61.5% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 8mg Sodium.
Exchanges: 0 Grain(Starch); 1 Vegetable; 1 Fat.
NOTES : FLEX POINTS PER SERVING: 5
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Posted by: <gypsybussings@yahoo.com>
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