Cacciatore chicken with potatoes

Yield: 1 Servings

Measure Ingredient
4 Boneless; skinless chicken breast halves
¼ cup Italian style bread crumbs
2 Russet potatoes; cut into 3/4 to 1-inch pieces, (2 cups)
1 medium Green bell pepper; cut into 1/2-inch pieces
1 Jar; (26-oz.) fat-free spaghetti sauce
¼ cup Water
2 tablespoons Shredded fresh Parmesan cheese
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

Similar recipes