Print This Page - Close Window After Printing

Chicken Italiano

14 Ounce tomatoes, canned
1/2 Teaspoon basil, dried
1/2 Teaspoon tarragon
1/2 Teaspoon salt
1/4 Teaspoon pepper, freshly ground
2 Teaspoon butter, oil or margarine
1 Garlic clove finely chopped
2 Pound chicken pieces, skinned
2 Tablespoon parsley chopped or 2 Teaspoon dry
1/2 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 pepper
Puree until smooth
Melt margarine in a large fry pan
Sauté garlic over medium heat 1 minute (or mix in 1/2 tsp garlic powder with other spices)
Add chicken pieces, sauté, 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. 

Food exchange 3 protein choices, 1/2 fruits choice, 1 fats choice
5g carbohydrate, 25g protein,15g fat (255 calories) 

Courtesy Choice Cooking, Canadian Diabetes Association 

Serves 4