Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Meaty chicken pieces, 1 tb Snipped fresh oregano OR 1
-skinned (up to 2 pounds) -teaspoon dried
1/4 ts Salt -oregano, crushed
1/8 ts Ground black pepper 1/8 ts Ground red pepper
1 Clove garlic, minced 1/4 c Dry white wine OR chicken
1 Lemon, thinly sliced, -broth
-divided 1 md Green sweet pepper, cut into
1 lg Tomato, peeled and chopped, -strips
-divided 1 md Red sweet pepper, cut into
1/2 c Pitted ripe olives -strips
1/4 c Chopped onion -Fresh oregano sprigs
1/4 c Snipped fresh parsley -(Optional)

Rinse the chicken and pat dry. Sprinkle with the salt and pepper.
Spray a cold nonstick pan with nonstick cooking spray. Cook the
chicken over medium heat, turning to brown evenly, for 15 minutes or
until light brown. Reduce the heat. Place the garlic, half of the
lemon slices, half of the tomato, the olives, onion, parsley and
oregano on top of the chicken pieces. Sprinkle with the ground red
pepper and add the wine and the 3/4 cup of broth. Cover and simmer
for 15 minutes.

Add the remaining tomato and the sweet pepper strips. Cook, covered,
for 5 to 10 minutes or until the peppers are tender-crisp and the
chicken is tender and no longer pink in the center. Transfer the
chicken and vegetables to a serving platter. Garnish with the
remaining lemon slices and the fresh oregano, if desired.

Makes 4 main-dish serving.

Per serving: 208 Calories; 9 g Total Fat (2 g Saturated Fat); 69 mg
Cholesterol; 425 mg Sodium; 7 g Carbohydrates; 1 g Fiber; 24 g
Protein. Daily Value: 20% Vitamin A; 97% Vitamin C; 3% Calcium; 12%
Iron.

[Hooked on Good Health; Candace Manroe Kristi Fuller, R.D.] [Better
Homes and Gardens; March 1995]

Posted by Fred Peters.
Collected from the Fidonet Cooking Echoes 3/95
Submitted By JOELL ABBOTT On 12-20-95

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