Chicken Cacciatore
- 6 split chicken breasts, skinned, all visible fat
removed
- 2
tablespoons acceptable vegetable oil
- 1 clove garlic,
minced
- 1 medium onion, chopped
- 2 tablespoons chopped green
bell pepper
- 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
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.
Add onion and green pepper to skillet,
and sauté 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.
Serving suggestion: May be served over rice.
Calories:
232 kcal
Protein: 31 gm
Carbohydrates: 5 gm
Total Fat: 9 gm
Saturated Fat: 2 gm
Polyunsaturated Fat: 4 gm
Monounsaturated Fat: 2 gm
Cholesterol: 75 mg
Sodium: 77 mg
Potassium: 486 mg
Calcium: 30 mg
Reprinted with
permission from the American
Heart Association Low-Salt Cookbook Copyright © 1990 by the American Heart Association.
Published by Times Books, a division of Random House,
Inc
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