Chicken Italiano
- 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
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
