Recipe - Sicilian Chicken

1 teaspoon Dried basil
1 teaspoon Dried oregano
One fourth teaspoon Salt
One fourth teaspoon Pepper
4 Chicken breasts, boneless,
skinless
1 tablespoon Olive oil
1 Onion, chopped
1 Garlic clove, minced
19 ounce Canned stewed tomatoes
One half teaspoon Cinnamon
2 teaspoon Red wine vinegar
2 teaspoon Capers, chopped or
green olives
Fresh parsley, chopped

Serve with Couscous Steamed spinach Chocolate cake with strawberries Milk

By removing the skin from the chicken and pairing it with lowfat couscous,
you can enjoy chocolate cake, too, without blowing the bank as far as fat
in concerned.

In this dish, chicken is nestled in a bed of robust Sicilian ingredients,
including capers and tomatoes.

Combine basil, oregano, salt and pepper; sprinkle half of the mixture over
both sides of chicken.

In a large nonstick skillet, heat half of the oil over mediumhigh heat;
brown chicken on all sides, about 4 minutes. Transfer to plate and set
aside.

in skillet, heat remaining oil over medium heat; cook onion, garlic and
remaining basil mixture, stirring, for about 5 minutes or until softened.

Add tomatoes, breaking up with spoon, cinnamon, vinegar and capers; bring
to boil. Reduce heat; simmer, covered, for 10 minutes or until chicken is
no longer pink inside.

Sprinkle with parsley.

Per serving: about 212 calories, 29 g protein, 5.2 g fat, 13 g
carbohydrate, good source of iron.

Thursday's Menu: Calories Fat(g) Sicilian chicken 212 5.2 1 c
couscous 201 0.3 1 teaspoon butter 33 3.7 One half cup steamed
spinach 21 0.2 One half teaspoon butter 16 1.8 1 cup milk 1% 102 2.6
1/16th choc cake 237 8.6 [slice of 9inch cake] One half c
froz strawberries 122
: 0.2 [sweetened variety]

Total: 944 22.6 Percent from fat: 21 percent

Source: Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96
: [=PAM=] PA_Meadows@msn.com From: Paul A. Meadows Date: Fri,
12 Jan 1996
Posted to MMRecipes Digest V3 #190

Date: Wed, 3 Jul 1996 22:07:51 0700

From: Julie Bertholf jewel1@ix.netcom.com