Recipe - Cacciatore Chicken With Potatoes

4 Boneless; skinless chicken
breast halves
One fourth cup Italian style bread crumbs
2 Russet potatoes; cut into
Three fourths to 1inch pieces, (2
cups)
1 md Green bell pepper; cut into
1/2inch pieces
1 Jar; (26oz.) fatfree
spaghetti sauce
One fourth cup Water
2 tablespoon Shredded fresh Parmesan
cheese

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 mediumhigh 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 mediumlow; cover and cook 25 to 30 minutes or until
chicken is forktender, 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