Tuesday, August 4, 2009

Harvest Chicken with Vegetables

1 (14.5oz) can diced tomatoes with basil, garlic and oregano
1 tablespoon tomato paste
1 tablespoon Mrs Dash table blend
1/4 teaspoon sugar
4 (5oz) skinless boneless chicken breast halves
1 1/2 tablespoons italian-seasoned breadcrumbs
1 tablespoon olive oil
2 cups (about 10oz) diced (1/2 inch) summer squash
3/4 cup (1/2 inch thick) slices onion
3/4 cup julienne cut red bell pepper
2 tablespoons chopped fresh parsley

1. Combine first 4 ingredients (through sugar) in a large bowl and set aside. Coat chicken with breadcrumbs.
2. Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook 2 minutes per side or until golden brown. Remove to a plate. Add squash, onion and bell pepper to pan; reduce to medium meat and cook 6 minutes (until squash is lightly browned). Stir occasionally. Return chicken to pan.
3. Spoon tomato mixture over chicken. Reduce heat, cover and simmer 15 minutes. Sprinkle with parsley.

Yield: 4 servings (1 chicken breast and about 3/4 cp vegetable mixture).

Calories 258; Fat 7g; Protein 32g; Fiber 3g

I found this recipe in the Health magazine (http://recipes.health.com/recipes/1097981-harvest-chicken-with-vegetables). I substitued the salt and pepper with Mrs Dash.