Serves: 4
Total Calories: 253

1 tablespoon olive or vegetable oil
4 bone-in chicken breast halves, skin removed
1 tablespoon all-purpose flour
1/2 teaspoon dried basil leaves
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/2 cup dry white wine, or chicken broth
2 tablespoons tomato paste
2 (16-ounce) cans whole regular or Italian tomatoes, well drained, cut up
1/2 cup , coarsely chopped green bell pepper
1 medium onion, cut into 8 thin wedges
1/4 cup halved or sliced ripe olives

1. Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken breast halves cook until browned on all sides.

2. Meanwhile, in medium bowl, combine flour, basil, garlic powder, pepper, wine and tomato paste blend until smooth. Stir in tomatoes.

3. Move chicken to side of skillet add tomato mixture. Place chicken, meaty side up, in tomato mixture. Bring to a boil. Reduce heat to medium-low cover and cook 10 minutes, stirring occasionally.

4. Turn chicken stir in bell pepper and onion. Cover cook an additional 8 to 10 minutes or until chicken is fork-tender and juices run clear, stirring occasionally. Stir in olives.

Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 270 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 1 g 5% * Cholesterol: 75 mg 25% * Sodium: 230 mg 10% * Total Carbohydrate: 17 g 6% * Dietary Fiber: 3 g 12% * Sugars: 7 g * Protein: 30 g * Vitamin A: 15% * Vitamin C: 60% * Calcium: 10% * Iron: 15% * Dietary Exchanges: 4 Vegetable, 3 Very Lean Meat, 1 1/2 Fat

Nutritional Facts:

Serves: 4
Total Calories: 253
Calories from Fat: 45

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