Chicken Taverna with Tomatoes
INGREDIENTS:
2 ts Olive oil, divided 1 Pkt instant chicken broth
1/2 c Finely chopped onion -and seasoning mix
1/4 c Finely chopped green bell 1 ts Oregano leaves
-pepper 1/4 ts Each salt and black pepper
2 Garlic cloves, minced 1/8 ts Ground red pepper
1 1/4 c Drained canned Italian 9 oz Skinned and boned chicken
-tomatoes, seeded and -breasts, cut into
Finely chopped 3 ea 1/2-inch strips
3/4 c Water 4 Pimiento stuffed green
1/2 c Sliced mushrooms -olives, sliced crosswise
1 oz Julienne-cut Canadian-style 1/2 oz Shelled almonds, lightly
-bacon (thin strips) -toasted and ground
2 tb Sherry
2 ts Olive oil, divided 1 Pkt instant chicken broth
1/2 c Finely chopped onion -and seasoning mix
1/4 c Finely chopped green bell 1 ts Oregano leaves
-pepper 1/4 ts Each salt and black pepper
2 Garlic cloves, minced 1/8 ts Ground red pepper
1 1/4 c Drained canned Italian 9 oz Skinned and boned chicken
-tomatoes, seeded and -breasts, cut into
Finely chopped 3 ea 1/2-inch strips
3/4 c Water 4 Pimiento stuffed green
1/2 c Sliced mushrooms -olives, sliced crosswise
1 oz Julienne-cut Canadian-style 1/2 oz Shelled almonds, lightly
-bacon (thin strips) -toasted and ground
2 tb Sherry
In 10-inch skillet heat 1 teaspoon oil over medium-high heat, add onion, bell pepper and garlic and saute until onion is translucent, 2 to 3 minutes. Add remaining ingredients except chicken and olives and stir to combine. Reduce heat to low, cover, and let simmer, stirring occasionally, for 15 minutes. While tomato mixture is cooking, in separate 10-inch nonstick skillet heat remaining teaspoon oil over medium-high heat; add chicken and stir-fry until golden brown on all sides. Transfer to sauce, add olives and stir to combine. Increase heat to medium and cook until chicken is cooked through and sauce is thickened, 5 to 6 minutes. Serve sprinkled with ground almonds.
Makes 2 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
Makes 2 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]