Thursday, June 26, 2008

Mediterranean Chicken

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Title: Mediterranean Chicken
Categories: main dish, poultry, chicken
Yield: 6 servings

2 ts olive oil
2 tb dry white wine
3 whole boneless skinless
-chicken breasts; halved
3 garlic cloves; minced
1/2 c diced onion
3 ripe tomatoes; coarsely
-chopped
2 ts minced thyme
1 tb minced basil
1/2 c dry white wine
1/2 c Kalamata olives
1/4 c minced Italian parsley
Salt; to taste
Freshly-ground black pepper;
- to taste

Heat the oil and wine in a heavy skillet over medium heat, then add the
chicken and sauté until golden on each side, about 4 to 6 minutes per side.
Remove the chicken from the skillet. Set aside.

Sauté the garlic for 30 seconds in the pan drippings. Add the onion and
sauté for 3 minutes. Add the tomatoes and bring to a boil.

Lower the heat, add the wine, and simmer for 10 minutes. Add the thyme and
basil and simmer for 5 minutes.

Return the chicken to the skillet and cover. Cook over low heat until the
chicken is cooked through.

Add the olives and parsley to the pan and cook 1 minute. Season with
pepper and salt.

This recipe yields 6 servings. Serving size: 1/2 breast.

Exchanges Per Serving: 1 Vegetable, 4 Very Lean Meat, 1/2 Monounsaturated
Fat.

Nutrition Facts: Calories 191; Calories from Fat 53; Total Fat 6g;
Saturated Fat 1g; Cholesterol 69mg; Sodium 165mg; Carbohydrates 7g;
Dietary Fiber 2g; Sugars 4g; Protein 26g.

Source:
"The Webb Cooks by Robyn Webb, MS, LN at http://www.diabetes.org"
S(Formatted for MC6):
"08-18-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 1998"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 232 Calories; 8g Fat (35.8% calories
from fat); 28g Protein; 6g Carbohydrate; 1g Dietary Fiber; 68mg
Cholesterol; 398mg Sodium. Exchanges: 4 Lean Meat; 1 Vegetable; 0 Fruit; 1
1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Robyn Webb, MS, LN

Preparation Time: 0:00

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