Yield: 8 servings
| Measure | Ingredient |
|---|---|
| ⅔ cup | OKRA PODS |
| 1 cup | COARSELY CHOPPED ONIONS |
| 1 teaspoon | DRIED ITALIAN SEASONING |
| ½ cup | CELERY, CHOPPED |
| ½ cup | CHOPPED GREEN PEPPER |
| ¼ teaspoon | GARLIC POWDER |
| 2 cans | WHOLE TOMATOES * |
| 10½ can | CHICKEN BROTH |
| ½ cup | DRY SHERRY |
| 1 teaspoon | CHICKEN FLAVORED BOUILLON |
| ¼ teaspoon | SALT |
| ¼ teaspoon | PEPPER |
| 2 cups | CUBED CHICKEN BREASTS ** |
* WHOLE SALT FREE CANNED TOMATOES, CHOPPED, UNDRAINED ** ABOUT 1 LB. OF CHICKEN, SKINNED, BONED, FULLY COOKED ---------------------------------------------------------------------- REMOVE TIPS AND STEMS FROM OKRA, CUT INTO ¼ INCH SLICES. SET ASIDE FOR LATER. COAT A LARGE KETTLE WITH COOKING SPRAY AND HEAT TO MEDIUM HIGH HEAT. ADD ONIONS, CELERY, PEPPERS AND GARLIC. COOK FOR 5 MINUTES. ADD ALL REMAINING INGREDIENTS EXCEPT FOR THE CHICKEN AND COOK FOR ABOUT 1 HOUR OR UNTIL THE VEGETABLES ARE TENDER. ADD CHICKEN; STIR WELL. REMOVE FROM HEAT; COVER AND LET STAND FOR 5 MINUTES.
------------------------------------------------------------------------- ------------------------------------------------------------------------- PROTEIN 15⅕ / FAT 2.3 / CARBOHYDRATE 11⅖ / CHOLESTROL 36 / IRON 1.7 / SODIUM 233 / CALCIUM 81