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  Chicken Italiano
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 176
Ingredients:
14 oz Tomatoes, canned
1/2 tsp Basil, dried
1/2 tsp Tarragon
1/2 tsp Salt
1/4 tsp Pepper, freshly ground
2 tsp Butter, oil or marjarine
1 Garlic clove finely chopped
2 lb Chicken pieces, skinned
2 tbsp Parsley chopped or 2 tsp dry
1/2 cup Mozzarella cheese, shredded
Instructions:
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
1/2 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
oven-proof 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 microwave-safe dish and melt cheese in microwave. Or
sprinkle with grated parmesan cheese and serve immediately.

4 servings 3 protein choices, 1/2 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
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