Recipe - Bloody Mary Sauce W Chicken (Lf) - Chatelaine

2 cup Spicy Clamato juice or V8
28 ounce Stewed or minced tomatoes;
undrained
2 Garlic; minced
1 tablespoon Worcestershire sauce
4 md Chicken breasts; skinless,
boneless

1. Pour entire contents of can of tomatoes into large wide saucepan. If
using whole tomatoes, break up. Place over medhigh heat. Add garlic and
worcestershire and bring to boil, stirring occasionally. To thicken,
gently boil, uncovered and stirring often.

2. Trim fat from chicken. Cut into 1/2" strips. When sauce is almost as
thick as you'd like, add chicken, separating strips. Reduce heat and
simmer, stirring often until chicken is cooked (68 mins).

3. Spoon over hot pasta or rice. Sprinkle with Parmesan.

Great with steamed green vegetable. Refrigerated sauce will keep 2 days.

Var: Stir in 2 tbsp vodka into sauce with chicken and 23 thinly cut or sliced up
celery stalks. For extra fire, add hot pepper sauce.

Per serving:
230 calories, 2.1g fat (8% CFF)
83 mg calcium

Contributor: Chatelaine Jun 97 "5Star" Preparation Time: 00:50

Posted to recipeludigest Volume 01 Number 183 by Cathleen
catht@interlog.com on Oct 30, 1997