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Description Edit

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.

  • Makes 4 servings

Ingredients Edit

Directions Edit

  1. Pour tomatoes into container of a blender or food processor.
  2. Add basil, tarragon, salt and pepper.
  3. Puree until smooth.
  4. Melt margarine in a large frypan.
  5. Saute garlic over medium heat 1 minutes (or mix in ½ tsp garlic powder with other spices)
  6. Add chicken pieces, sauté, turning once or twice until golden on both sides.
  7. Cover with tomato mixture.
  8. Bring to a boil, reduce heat and simmer 15 minutes until tender.
  9. Remove chicken and place in a warm oven-proof dish.
  10. Stir parsley into sauce and spoon over chicken.
  11. Sprinkle with mozzarella.
  12. Place under heated broiler 1 minutes 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.

Nutritional information Edit

  • 255 calories | 5g carbohydrate | 25g protein | 15g fat
  • 3 protein choices, ½ fruits choice, 1 fats choice

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