Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive il; divided use
2 Boneless, skinless chicken
-breasts (6oz ea)
1 md Red bell pepper; thin sliced
1 c Canned cannellini beans;
-drained and rinsed
2 cl Garlic; minced
1/2 Loaf Italian bread
2 Anchovy fillets
1/4 c Water packed white tuna;
-drained
1/4 c Low-fat mayonnaise
1/4 c Nonfat plain yogurt
1/4 c Water
1 tb Capers; drained and rinsed
4 Pitted black olives cut in
-half

*Preheat oven to 300 degrees F. Heat a large nonstick skillet on
high, Add 1 teaspoon olive oil. Add chicken breasts and brown 2
minutes, turn and brown the other side 2 minutes. Season with salt
and pepper to taste. *Lower heat to medium high, push chicken to one
side and add 2 remaining teaspoons of olive oil. Add red pepper,
beans and garlic. Saute 5 minutes, tossing beans and peppers
together. *Place bread in oven to warm. * While chicken cooks, rinse
anchovy fillets and place in bowl of a food processor with tuna,
mayonnaise, and yogurt. Process until smooth, Add water and process
to blend. *To serve, spoon the beans and peppers on individual plates
and place chicken on top. Pour the sauce over the chicken. Sprinkle
with capers and olives on top.

per serving: 682 cal; 63g pro, 55g carb, 22g fat (30%), 134mg chol,
1,522mg sodium

Source: Dinner in Minutes, Miami Herald, 9/5/96 format by Lisa
Crawford

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