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Original recipe calls for chicken breast with bones. Because of the sauce, it is easier to eat with bones removed. A good dish to make with a whole utility frying chicken. Bones and skin can be cooked up in a separate pot for stock.
Pour tomatoes into container of a blender or food processor. Add basil, tarragon, salt and papper. Puree until smooth. Melt margarine in a large frypan. Saute garlic over medium heat 1 min. (or mix in ½ tsp garlic powder with other spices)
Add chicken pieces, saute, turning once or twice until golden on both sides. Cover with tomato mixture. Bring to a boil, reduce heat and simmer 15 min until tender. Remove chicken and place in a warm oven-proof dish. Stir parsley into sauce and spoon over chicken. Sprinkle with Mozzarella. Place under heated broiler 1 min just until cheese melts.
Or place on a microwave-safe dish and melt cheese in microwave. Or sprinkle with grated parmesan cheese and serve immediately.
4 servings 3 protein choices, ½ fruits choice, 1 fats choice 5 g carbohydrate, 25 g protein, 15 g fat (255 calories)
Elizabeth Rodier May 1993
Your CHICKEN ITALIANO is ready. Bon appetit!
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