Chicken Italiano I

Description
Original recipe calls for chicken breast with bones. Because of the sauce, it is easier to eat with bones removed. A good dish to make with a whole utility frying chicken. Bones and skin can be cooked up in a separate pot for stock.
 * Makes 4 servings

Ingredients

 * 14 oz tomatoes, canned
 * ½ tsp basil, dried
 * ½ tsp tarragon
 * ½ tsp salt
 * ¼ tsp pepper, freshly ground
 * 2 tsp butter, oil or margarine
 * 1 garlic clove finely chopped
 * 2 lbs chicken pieces, skinned
 * 2 tbsp parsley chopped or 2 tsp dry
 * ½ cup mozzarella cheese, shredded
 * Parmesan cheese, to taste

Directions

 * 1) Pour tomatoes into container of a blender or food processor.
 * 2) Add basil, tarragon, salt and pepper.
 * 3) Puree until smooth.
 * 4) Melt margarine in a large frypan.
 * 5) Saute garlic over medium heat 1 minutes (or mix in ½ tsp garlic powder with other spices)
 * 6) Add chicken pieces, sauté, turning once or twice until golden on both sides.
 * 7) Cover with tomato mixture.
 * 8) Bring to a boil, reduce heat and simmer 15 minutes until tender.
 * 9) Remove chicken and place in a warm oven-proof dish.
 * 10) Stir parsley into sauce and spoon over chicken.
 * 11) Sprinkle with mozzarella.
 * 12) Place under heated broiler 1 minutes just until cheese melts or place on a microwave-safe dish and melt cheese in microwave or sprinkle with grated Parmesan cheese and serve immediately.

Nutritional information

 * 255 calories | 5g carbohydrate | 25g protein | 15g fat
 * 3 protein choices, ½ fruits choice, 1 fats choice