Title: Chicken Italiano
Categories: Poultry, Low-cal
Yield: 4 Servings

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, 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini