Recipe - Sauteed Chicken Breasts With Tomato Sauce

2 Boneless skinless chicken
breast halves
Freshly ground black pepper
1 tablespoon Olive oil; divided use
One fourth cup Chopped onions
1 teaspoon Minced garlic
One half cup Red bell pepper; minced
14 One half ounce Can tomatoes; chopped/juice
saved
1 teaspoon Fresh rosemary; chopped
2 cup Cooked rice; (up to 3)

Remove all visible fat from chicken breast halves, rinse, pat dry and
sprinle with pepper. Cut chicken in one inch cubes. Heat 1 One half tsp. oil in
a large, heavy nonstick skillet; when hot and rippling, add chicken and
saute until no longer pink, about 45 minutes. Remove from pan and set
aside. Add remaining 1 One half tsp. oil to skillet. Stir in onion, garlic and
minced red pepper. Saute until onion is softened, but not browned, about 2
minutes. Drain juice from tomatoes and add to pan. Chop tomatoes and add to
pan. Stir in fresh chopped rosemary and simmer for 2 minutes. Return
chicken to pan nd heat through. Serve immediately over hot cooked rice.
Serves 2. Per serving: 480.3 calories, 9.5 grams fat, 51 mg. cholesterol

NOTES : This is delicious served with white or brown rice or even steamed
new potates, couscous or linguine.
Recipe by: Lansing State Journal, Theyer Wine, Gannett News Service

Posted to MCRecipe Digest V1 #961 by Roberta Banghart
bobbi744@sojourn.com on Dec 21, 1997