Saturday, April 9, 2005
4 chicken breasts, skinned and boned
2 tablespoons olive oil
1 green bell pepper, seeded and chopped
1 medium onion, sliced
1 cup celery, chopped
16 ounce can tomatoes, diced
1/\2 teaspoon salt
1/8 teaspoon pepper
1/4 cup steak sauce
Lightly flour chicken breasts. Heat oil in a skillet over medium-high heat. Saut & eacute; chicken until lightly browned, then remove.
Saut & eacute; green pepper, onion and celery in skillet until tender. Stir in tomatoes. Add steak sauce, salt, pepper; then add chicken.
Spoon sauce over chicken, cover and simmer for 10 to 15 minutes or until chicken is tender. Cook rice according to package directions. Serve chicken over rice.
Yield: 4 servings. 246 calories, 9 grams fat per serving.
Source: American Cancer Society's "Healthy Eating Cookbook"