Yield: 1 Servings
|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|
|2 tablespoons||Shredded fresh Parmesan cheese|
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