Tomato Manicotti
INGREDIENTS:
3 Chicken breasts, skin & fat 1/2 Bay leaf
1 tb Oil 3/4 ts Garlic powder
3 Onions; quartered 1 ts Salt
1 cn Sliced mushrooms; undrained 1/2 ts Pepper
1/2 c Dry white wine 1/2 c Water
2 tb Parsley, fresh; chopped 2 c Carrots; sliced
3 Chicken breasts, skin & fat 1/2 Bay leaf
1 tb Oil 3/4 ts Garlic powder
3 Onions; quartered 1 ts Salt
1 cn Sliced mushrooms; undrained 1/2 ts Pepper
1/2 c Dry white wine 1/2 c Water
2 tb Parsley, fresh; chopped 2 c Carrots; sliced
Recipe by: The Living Heart Diet by M. E. DeBakey ISBN 0-671-61998-5 1. Brown chicken in oil. Drain off fat.
2. Add remaining ingredients to skillet.
3. Cover and simmer over low heat for 30 mins or until chicken is tender, adding more water if needed.
4. Remove cover and continue cooking until most of the liquid has evaporated and mixture is thick.
YIELD: 6 servings
1 serving = 153 Cal; 19 Prot; 4.4 Fat; 9 Carb; 0.9 Sat; 1.1 Mono; 1.9 Poly; 45 Chol; 426 Na Submitted
2. Add remaining ingredients to skillet.
3. Cover and simmer over low heat for 30 mins or until chicken is tender, adding more water if needed.
4. Remove cover and continue cooking until most of the liquid has evaporated and mixture is thick.
YIELD: 6 servings
1 serving = 153 Cal; 19 Prot; 4.4 Fat; 9 Carb; 0.9 Sat; 1.1 Mono; 1.9 Poly; 45 Chol; 426 Na Submitted