Chicken italiano Recipe

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Chicken italiano

Artist:	_	Yield:	4
Categories:	Chicken, Italian, Low-calorie, Poultry, Western European	Rating:	0
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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	lbs	Chicken pieces, skinned
2	tbsp	Parsley chopped or 2 tsp dry
1/2	cup	Mozzarella cheese, shredded

Procedures:

1	Original recipe calls for chicken breast with bones.
2	Because of the sauce, it is easier to eat with bones removed.
3	A good dish to make with a whole utility frying chicken.
4	Bones and skin can be cooked up in a separate pot for stock.
5	Pour tomatoes into container of a blender or food processor.
6	Add basil, tarragon, salt and papper.
7	Puree until smooth.
8	Melt margarine in a large frypan.
9	Saute garlic over medium heat 1 min. (or mix in ?tsp garlic powder with other spices) add chicken pieces, saute, turning once or twice until golden on both sides.
10	Cover with tomato mixture.
11	Bring to a boil, reduce heat and simmer 15 min until tender.
12	Remove chicken and place in a warm oven-proof dish.
13	Stir parsley into sauce and spoon over chicken.
14	Sprinkle with mozzarella.
15	Place under heated broiler 1 min just until cheese melts.
16	Or place on a microwave-safe dish and melt cheese in microwave.
17	Or sprinkle with grated parmesan cheese and serve immediately.
18	4 servings 3 protein choices, ?fruits choice, 1 fats choice 5 g carbohydrate, 25 g protein, 15 g fat (255 calories)