Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 2 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Remove all visible fat from chicken breast halves, rinse, pat dry and sprinle with pepper. Cut chicken in one inch cubes. Heat 1 1/2 tsp. oil in a large, heavy non-stick skillet; when hot and rippling, add chicken and saute until no longer pink, about 4-5 minutes. Remove from pan and set aside. Add remaining 1 1/2 tsp. oil to skillet. Stir in onion, garlic and diced red pepper. Saute until onion is softened, but not browned, about 2 minutes. Drain juice from tomatoes and add to pan. Chop tomatoes and add to pan. Stir in fresh chopped rosemary and simmer for 2 minutes. Return chicken to pan nd heat through. Serve immediately over hot cooked rice. Serves 2. Per serving: 480.3 calories, 9.5 grams fat, 51 mg. cholesterol NOTES : This is delicious served with white or brown rice or even steamed new potates, couscous or linguine. Recipe by: Lansing State Journal, Theyer Wine, Gannett News Service Posted to MC-Recipe Digest V1 #961 by Roberta Banghart on Dec 21, 1997
