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Recipe by: djihad
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See below ingredients and instructions of the recipe
3 To 4 pounds cooked
-broiler-fryer, boned,
-skinned
1 16 oz. can tomatoes
1 c Chicken broth
1 Green bell pepper, coarsely
-chopped
2 Garlic cloves, split
4 sm Zucchinis, cut in 1/4
-slices
1/4 ts Fresh ground black pepper
1/4 ts Salt
1/4 ts Dried basil
Break chicken into pieces. Drain liquid from tomatoes and pour into
large saucepan; chop tomatoes into quarters and reserve for later. To
liquid in saucepan, add chicken broth, green pepper and garlic. Place
over high heat and bring to a boil. Reduce heat to medium and cook 10
minutes. Add reserved chopped tomatoes, zucchini, pepper, salt and
basil; simmer until zucchini is tender, about 10 minutes. Reduce heat
to low, add chicken and cook 5 minutes more. Serve in shallow bowls.
Nutrition (per serving): 445 calories
Saturated fat 3 g Total Fat 11 g (23% of calories) Protein 76 g
(68% of calories) Carbohydrates 10 g (9% of calories)
Cholesterol 238 mg Sodium 787 mg Fiber 1 g Iron 4 mg
Vitamin A 1359 IU Vitamin C 63 mg Alcohol 0 g
Source: The National Chicken Cooking Contest Date Published: 11/19/92
converted from Microcookbook
12/94 Submitted By JULIE GLEITSMANN On 08-10-95
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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