Chicken with tomatoes

Yield: 1 servings

Measure Ingredient
2 tablespoons Vegetable oil;
2 mediums Onions; chopped
2 cloves Garlic; minced
4 \N Chicken breast; boneless skinless chopped
6 mediums Tomatoes; chopped
6 larges Green Califorina chiles; roasted peeled, seeds & stems removed, chopped
¼ teaspoon Black pepper;
1 \N Jalapeno chile; roasted peeled, seeds & stem removed, then chopped
2 teaspoons Chicken bouillon;

In a large skillet, heat oil. Saute onion and garlic until onion is clear.

Add chicken and cook until brown. Add add remaining ingredients. Simmer for 30 minutes. Serve with rice. Food Exchanges per serving: ½ STARCH/BREAD EXCHANGE; (WITHOUT RICE); + 3 LEAN-MEAT EXCHANGES + 2 VEGETABLES EXCHANGES; CAL: 276; FAT: 6gm; CHO: 96mg; SOD: 93mg; PRO: 38gm; Source: Diabetic Forecast, Oct. 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master.

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