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Tuscan Chicken

I created this recipe one night when I was looking for a new way to prepare chicken. It’s moist, tender, saucy, and healthy, too. I recently lost 30-some pounds, and this is one dish I prepare often. —Carla Wells, Somerset, Kentucky

4 ServingsPrep: 25 min. Cook: 15 min.

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon pepper
2 tablespoons olive oil
1 each medium green, sweet red and yellow peppers, julienned
2 thin slices prosciutto or deli ham, chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 cup reduced-sodium chicken broth
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano

Directions

Sprinkle chicken with pepper. In a large nonstick skillet, brown
chicken in oil. Remove and keep warm. In the same skillet, saute
peppers and prosciutto until peppers are tender. Add garlic; cook 1
minute longer.
Add the tomatoes, broth, basil, oregano and chicken. Bring to a boil.
Reduce heat; cover and simmer for 12-15 minutes or until a meat
thermometer reads 170°. Yield: 4 servings.

Nutrition Facts: 1 chicken breast half with 1 cup vegetable mixture equals 304 calories,

2 of 2

Tuscan Chicken (continued)

Nutrition Facts: 12 g fat (2 g saturated fat), 100 mg cholesterol, 389 mg sodium, 11 g carbohydrate, 3 g fiber, 38 g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable, 1 fat.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.