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Cacciatore Chicken with Potatoes


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Ingredients:

  • 4 Boneless; skinless chicken breast halves
  • 1/4 c Italian style bread crumbs
  • 2 Russet potatoes; cut into 3/4 to 1-inch pieces, (2 cups)
  • 1 md Green bell pepper; cut into 1/2-inch pieces
  • 1 Jar; (26-oz.) fat-free spaghetti sauce
  • 1/4 c Water
  • 2 tb Shredded fresh Parmesan cheese

Directions:

Made this for dinner last week. Preparation was quick and easy and it was very tasty. The recipe is from "Fast and Healthy" magazine's Jan/Feb 1998 issue.
 
1) Coat chicken breast halves with bread crumbs. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook until lightly browned on both sides.
 
2) Add potatoes, bell pepper, spaghetti sauce and water; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 25 to 30 minutes or until chicken is fork-tender, its juices run clear and potatoes are tender, stirring occasionally. Sprinkle with cheese.
 
4 servings
 
Calories 310; calories from fat 35; total fat 4g; saturated fat 1g; cholesterol 75mg; sodium 820mg; total carbohydrate 35g; dietary fiber 4g; sugasr 15g; protein 33g
 
Posted to TNT Recipes Digest by Susbal <Susbal@aol.com> on Mar 4, 1998