Yield: 1 Servings
Measure | Ingredient |
---|---|
4 \N | Boneless; skinless chicken breast halves |
¼ cup | Italian style bread crumbs |
2 \N | Russet potatoes; cut into 3/4 to 1-inch pieces, (2 cups) |
1 medium | Green bell pepper; cut into 1/2-inch pieces |
1 \N | Jar; (26-oz.) fat-free spaghetti sauce |
¼ cup | Water |
2 tablespoons | Shredded fresh Parmesan cheese |
\N 4 | servings |
Made this for dinner last week. Preparation was quick and easy and it was very tasty. The recipe is from "Fast and Healthy" magazine's Jan/Feb 1998 issue.
1) Coat chicken breast halves with bread crumbs. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot.
Add chicken; cook until lightly browned on both sides.
2) Add potatoes, bell pepper, spaghetti sauce and water; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 25 to 30 minutes or until chicken is fork-tender, its juices run clear and potatoes are tender, stirring occasionally. Sprinkle with cheese.
Calories 310; calories from fat 35; total fat 4g; saturated fat 1g; cholesterol 75mg; sodium 820mg; total carbohydrate 35g; dietary fiber 4g; sugasr 15g; protein 33g
Posted to TNT Recipes Digest by Susbal <Susbal@...> on Mar 4, 1998