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Basque Chicken
Date added: November 27, 2007
- Servings: 4 change
- Calories per serving: 545
- Prep time: 25
- Cook time: 10
Ingredients
- 2 tbsp flour, all purpose, bleached, enrich
- 4 chicken, broiler, breast, raw
- 1 cooking spray, 1/3 sec spray
- 2 peppers, bell, green, sweet, fresh, med, 2 1/2"
- 1 onion, sweet, fresh
- 3 garlic, cloves, fresh
- 1 tsp paprika
- 1/8 tsp pepper, red or cayenne
- 1 1/4 cup tomatoes, diced, cnd
- 1/4 cup broth, chicken, light, fat free, rducd sod, cnd
- 6 ounce-weight olives, black, extra lrg, pitted, cnd
- 1 tbsp herb, oregano, fresh, intl
- 2 cup barley, pearled, ckd
Recipe Method
1. Place flour in a shallow dish. Dip chicken in flour to coat. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add chicken to hot skillet. Cook about 4 minutes or until chicken is brown, turning once. Remove chicken.
2. Add sweet peppers, onion and garlic to hot skillet. Cook and stir for 3 to 4 minutes or until vegetables are nearly tender. Add paprika and
3. Stir in tomatoes (including liquid), chicken broth and olives. Bring to a boil. Return chicken to skillet, spooning tomato mixture over chicken. Reduce heat. Cover and simmer about 10 minutes or until chicken is tender and no longer pink.
4. Transfer chicken to a serving platter. Stir oregano into tomato mixture. Spoon the tomato mixture over chicken. If desired, serve with barley pilaf (or bulgar).
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 545 | 27% |
| Fat 13g | 19% |
| Cholesterol 155mg | 52% |
| Sodium 703mg | 29% |
| Carbohydrates 41g | 27% |
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