From: margaret@computek.net (Margaret Brewer)
Reply-To: margaret@computek.net (Margaret Brewer)
Newsgroups: rec.food.recipes
Followup-To: rec.food.cooking
Subject: Chicken with Tomato Artichoke Sauce
Date: 8 Mar 1996 16:32:32 -0700
Organization: computek.net
Message-ID: <199603080639.AAA08129@ns1.computek.net>

This is an exceptionally tasty low fat chicken recipe.  I've served
it to guests at least twice and gotten lots of raves for it.

4 whole chicken breasts, skinned, boned, and cut into halves
1 can (1 lb.) stewed tomatoes, chopped.  Do not drain.
1 6 oz. jar marinated artichoke hearts, drained and chopped
1 Tbl. lemon juice (or a little more)
pinch of red pepper, if you dare, and white pepper to taste

Sprinkle chicken breasts with salt, pepper, garlic powder, and paprika.
Bake in 
a single layer at 350 degrees for 20 minutes.  Meanwhile, in a saucepan,
heat together the remaining ingredients and simmer mixture for 10 minutes.
Pour sauce over chicken breasts and bake another 5 minutes.  Serve on a bed
of whole wheat angel hair pasta, cooked al dente.  Supposed to serve 8.  Ha!
If you were to split this up between 8, each serving would have 230
calories, and certainly very little fat.  

-Margaret Brewer
margaret@computek.net

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