Recipe - Chicken Italiano

14 ounce Tomatoes, canned
One half teaspoon Basil, dried
One half teaspoon Tarragon
One half teaspoon Salt
One fourth teaspoon Pepper, freshly ground
2 teaspoon Butter, oil or marjarine
1 Garlic clove finely chopped
2 pound Chicken pieces, skinned
2 tablespoon Parsley chopped or 2 tsp dry
One half cup 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 One half 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 ovenproof 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 microwavesafe dish and melt cheese in microwave. Or sprinkle
with grated parmesan cheese and serve immediately.

4 servings 3 protein choices, One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini