Chicken mallorca

Yield: 4 Servings

Measure Ingredient
1½ cup Sliced mushrooms
2 teaspoons Olive oil
1¼ cup Red and green bell peppers; squares
1 large Onion; cut into eighths
1 large Garlic clove; minced
16 ounces Skinless boneless chicken breasts (4 ounces each serving)
14½ ounce Stewed tomatoes; Italian style
2 larges Carrots; thinly sliced
3 tablespoons Sherry or apple juice
1½ tablespoon Chopped olives; oil-cured, black
1 teaspoon Dried thyme
¾ teaspoon Paprika
½ teaspoon Dried marjoram
\N \N Salt; optional
3 cups Hot cooked rice

Review: "A colorful melange of vegetables and a hint of the Mediterranean distinguish this dish."

In a large non-stick frying pan, combine the mushrooms and 1 teaspoon of the oil. Cook over high heat, stirring, for 5 minutes, or until the mushrooms are lightly browned. Remove the mushrooms from the pan and set aside.

Add the peppers, onions, garlic and the remaining teaspoon oil to the pan.

Cook for 5 minutes, or until the onions are limp.

Add the chicken breast halves to the pan and cook, turning the pieces occasionally, for 3 minutes.

Stir in the tomatoes, carrots, sherry or apple juice, olives, thyme, paprika and marjoram. Adjust the heat so the mixture simmers. Cook, stirring occasionally, for 25 minutes, or until the chicken is very tender.

Add the reserved mushrooms and cook for 5 minutes. Season with the salt (if using). Serve over the rice.

Per serving 399 calories,

: 5⅗ g. total fat (13% of calories) : 1⅒ g. saturated fat 46 mg. cholesterol

: 334 mg. sodium ISBN 0-87596-269-6 edited by Jean Rogers; listed Nov 1996 by Path c/o McRecipe

Recipe By : Prevention's Healthy One-Dish Meals (1996) Posted to MC-Recipe Digest V1 #280 Date: Tue, 5 Nov 1996 14:54:42 -0800 (PST) From: PatH <phannema@...>

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