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Tuscan Chicken And Peppers

main dishes, chicken, bbq & grilling

1 tablespoon olive oil
2 tablespoons prepared pesto
salt; to taste
ground black pepper; to taste
1 medium green bell pepper
--seeded and quartered
1 medium yellow bell pepper
--seeded and quartered
1 medium red bell pepper
--seeded and quartered
1 package italian seasoned boneless chicken b
--about 1 pound
4 slices italian bread

1. Prepare outdoor grill for cooking, or preheat broiler. In small bowl, combine oil, pesto, salt and pepper. Divide pesto mixture, reserving half. Coat peppers with pesto mixture.

2. Grill over medium-hot coals, or broil chicken and peppers 5 to 6 inches from heat, until chicken is cooked through and vegetables are tender, about 8 to 10 minutes, turning two or three times.

3. Spread remainder of pesto mixture on bread slices. Toast lightly on edge of grill or broiler. Serve chicken with bread.

Makes 4 servings. Preparation time: About 5 to 10 minutes. Cooking time: About 8 to 10 minutes.

Per serving: About 235 cal, 23 g pro, 19 g car, 8 g fat, 29% cal from fat, 49 mg cholesterol, 936 mg sod, 2 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Woman's Day, 4/96

Yield: 4 servings

Preparation Time: 0:00

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