In large skillet over medium heat, saute chicken breasts in oil about 5 minutes, turning once. Add onion, garlic and red pepper. Saute, stirring often, about 4 minutes until onion is limp. With kitchen shears, halve tomato halves; stir into skillet with remaining ingredients except parsley. Cover and simmer 15 minutes. Remove cover and cook 5 more minutes until chicken is tender and sauce is slightly reduced. Sprinkle with chopped parsley. Serve over rice, if desired. Source: Sonoma Sun-Dried Tomatoes (wrv)
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|Serving Size: 1 Serving (222g)|
|Recipe Makes: 4|
|Calories from Fat: 103 (40%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 55.7mg||17 %|
|Sodium 416.1mg||14 %|
|Potassium 727.8mg||19 %|
|Total Carbohydrate 17.4g||5 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 12.3g|
|Protein 20.9g||30 %|
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Calories per serving: 259
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