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Arizona Chicken

 Arizona Chicken
I HAVE a large collection of recipes with a Southwest flavor. Served with either pasta or rice, this is one of my husband's favorites. The moist, flavorful chicken suits any occasion, plus it can be prepared for any number of guests. -Carolyn Deming, Miami, Arizona
6 ServingsPrep: 20 min. Cook: 45 min.


  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 cup canola oil, divided
  • 1 medium onion, sliced
  • 4 cups chopped fresh tomatoes
  • 2 celery ribs, sliced
  • 1/4 cup water
  • 1/4 cup sliced pimiento-stuffed olives
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 1 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 1/2 pound fresh mushrooms, sliced


  • In a skillet, brown chicken on both sides in 2 tablespoons of oil.
  • Remove and set aside. In the same skillet, saute onion in remaining
  • oil until tender. Add the tomatoes, celery, water, olives, garlic
  • powder, oregano, salt if desired and pepper; bring to a boil.
  • Cover and simmer for 15 minutes. Return chicken to pan. Simmer,
  • uncovered, for 15 minutes. Add mushrooms; simmer 15 minutes longer
  • or until a meat thermometer reads 170°. Yield: 6 servings.
Nutritional Facts: One serving (prepared without salt) equals 277 calories, 13 g fat (0 saturated fat), 73 mg cholesterol, 137 mg sodium,

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Arizona Chicken (continued)

Nutritional Facts: 11 g carbohydrate, 0 fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.
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