Chicken and Vegetable Curry
INGREDIENTS:
1 1/2 c Zucchini, cut in 1/4" slices
Sm Tomato, cut in thin wedge
2 tb Snipped Parsley
1/8 ts Garlic powder
1 ts Margarine
Small Onion *
2 tb Sliced pitted ripe Olives
1 tb Snipped fresh Basil **
2 x Med Chicken Breast hlves ***
1 1/2 c Zucchini, cut in 1/4" slices
Sm Tomato, cut in thin wedge
2 tb Snipped Parsley
1/8 ts Garlic powder
1 ts Margarine
Small Onion *
2 tb Sliced pitted ripe Olives
1 tb Snipped fresh Basil **
2 x Med Chicken Breast hlves ***
* thinly sliced and separated into rings ** or 1 t dried basil, crushed *** 2 med (6 oz total) boned skinless chicken breast halves
Halve large slices of zucchini. In a large bowl stir together zucchini, onion, tomato, olives, parsley, basil, and garlic powder. Divide evenly between 2 individual casseroles or au gratin dishes. Top with a chicken breast half. Dot with margarine. Sprinkle chicken breast halves with 1/8 t salt and 1/8 t pepper. Bake, covered, in a 350 deg F. oven about 40 minutes or till chicken is no longer pink. Per serving: 200 calories, 28 g protein, 7 g carbohydrates, 6 g fat, 72 mg cholesterol, 295 mg sodium, 635 mg potassium.
Culled from Better Homes & Gardens "Diet Recipe Card Library".
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat2.zip
Halve large slices of zucchini. In a large bowl stir together zucchini, onion, tomato, olives, parsley, basil, and garlic powder. Divide evenly between 2 individual casseroles or au gratin dishes. Top with a chicken breast half. Dot with margarine. Sprinkle chicken breast halves with 1/8 t salt and 1/8 t pepper. Bake, covered, in a 350 deg F. oven about 40 minutes or till chicken is no longer pink. Per serving: 200 calories, 28 g protein, 7 g carbohydrates, 6 g fat, 72 mg cholesterol, 295 mg sodium, 635 mg potassium.
Culled from Better Homes & Gardens "Diet Recipe Card Library".
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat2.zip