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Tuscany Chicken

main dish, poultry, low fat, chicken

1 teaspoon olive oil
4 boneless skinless chicken breast ha; (4 oz ea)
2 tomatoes; diced
1 garlic clove; minced
2 tablespoons red wine vinegar
2 tablespoons water
2 tablespoons minced fresh basil

In a large no-stick frying pan over medium heat, warm the oil for 1 minute. Add the chicken and sauté for 5 minutes per side. Remove to a plate. Add the tomatoes, garlic, vinegar and water to the pan. Cover and cook for 5 minutes, or until the tomatoes are softened and have given up some of their juice. Add the chicken, cover, and cook for 5 minutes, or until the chicken is cooked through. Sprinkle with the basil. This recipe yields 4 servings. Comments: This recipe uses ingredients favored by Italian cooks, including tomatoes, olive oil, basil and garlic. Serve over fettuccine or angel hair pasta. Nutritional Information Per Serving: Calories: 149; Fat: 2.7 grams (17% of calories); Cholesterol: 66 milligrams; Sodium: 80 milligrams; Fiber (grams) 0.8.

Source: "Prevention's Recipe Archive at http://www.prevention.com/cooking" S(Formatted for MC5): "12-30-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 155 Calories (kcal); 3g Total Fat; (16% calories from fat); 28g Protein; 4g Carbohydrate; 68mg Cholesterol; 83mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 3 Nutr. Assoc. : 0 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00

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