18 oz. can tomato sa
u
ce
16 oz. tomatoes, chopped drained
1 tsp. Worcestershire sauce
1 tsp. oregano
1/2 tsp. basil
1/4 tsp. garlic powder salt and pepper to taste
Heat oil in large nonstick skillet.
Add onions green pepper and mushroo
m
s. Cook until slightly tender.
Add chic
k
en.
Cook, turning
chicken frequently
until pinkness is gone.
Add remaining i
n
gredients.
Cover and s
i
mmer for 5 to
10 minutes until heated through.
S
e
r
v
e over rice.
Makes 4 servings (1
protein, 2 vegetables
per servi
n
g).
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ROAST CHICKEN WITH ALMONDS
10 chic
k
e
n breast ha
l
ves
Salt and pepper
1 (5 1/2 oz.) pkg. slivered almonds
1 (10 1/2 oz.) can cream of mushroom soup
1 (10 1/2 oz.) can c
r
eam of chicken
soup
1/4 to 1/2 c. dry whi
t
e wine, or water or other liquid Parmesan
cheese
Spread ch
i
cken
i
n
ve
r
y lightly g
r
eased baking dish.
Cover with 2/3 of the almonds.
Mix soups with wine.
Pour
over chicken and almonds.
Sprink
l
e Parmesan cheese on top and then sprinkle remaining almonds o
v
er.
Bake at
350 degrees for 2 hours uncovered.
Se
r
ves 8 to 10.
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