Mediterranean chicken and figs
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Green bell pepper |
| ½ | cup | Red bell pepper |
| ½ | cup | Yellow bell pepper |
| ½ | cup | Mushrooms, quartered |
| ½ | cup | Yellow onion |
| 4 | Garlic cloves; minced | |
| 4 | Chicken breasts (skinless and boneless) | |
| 2 | tablespoons | Olive oil |
| ¼ | teaspoon | Coarse black pepper |
| ½ | tablespoon | Salt substitute |
| 10 | ounces | California dried figs in bite-sized pieces |
| 1 | tablespoon | Fresh parsley, chopped |
| 1 | tablespoon | Fresh basil, chopped |
| ½ | cup | White wine |
Directions
Clean and slice vegetables. Cut chicken into strips 2" x ¼". Stir-fry chicken strips in olive oil in heavy saucepan over medium heat for 3 minutes. Add all vegetables and seasonings, except figs, parsley, and basil. Continue to cook for 15 minutes. Add figs, parsley, and basil and mix well. Add wine and continue to cook for another 2 minutes. Serve with your favorite green salad and whole grain rice.
Each serving contains approximately: Calories 286, Fat 6.29 g, Dietary Fiber 8.97 g, Carbohydrates 37⅒ g, Protein 20.9 g, Sodium 70½ mg, Cholesterol 45.3 mg Calories from protein: 29%
Calories from carbohydrates: 51% Calories from fats: 20%
Source: Low-fat Recipes Featuring California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias File