2 Boneless skinless chicken breast halves
Freshly ground black pepper
1 tbsp Olive oil, divided use
1/4 cup Chopped onions
1 tsp Minced garlic
1/2 cup Red bell pepper, diced
14 1/2 oz Can tomatoes, chopped/juice saved
1 tsp Fresh rosemary, chopped
2 cup Cooked rice, (up to 3)
|
|
Remove all visible fat from chicken breast halves, rinse, pat dry and sprinle with pepper. Cut chicken in one inch cubes. Heat 1 1/2 tsp. oil in a large, heavy non-stick skillet; when hot and rippling, add chicken and saute until no longer pink, about 4-5 minutes. Remove from pan and set aside. Add remaining 1 1/2 tsp. oil to skillet. Stir in onion, garlic and diced red pepper. Saute until onion is softened, but not browned, about 2 minutes. Drain juice from tomatoes and add to pan. Chop tomatoes and add to pan. Stir in fresh chopped rosemary and simmer for 2 minutes. Return chicken to pan nd heat through. Serve immediately over hot cooked rice. Serves 2. Per serving: 480.3 calories, 9.5 grams fat, 51 mg. cholesterol
NOTES : This is delicious served with white or brown rice or even steamed new potates, couscous or linguine. Recipe by: Lansing State Journal, Theyer Wine, Gannett News Service
Posted to MC-Recipe Digest V1 #961 by Roberta Banghart <bobbi744@sojourn.com> on Dec 21, 1997
|
|
