Chicken Cacciatore Recipe - Cooking Index
Chicken Cacciatore Recipe - Cooking Index
The original version of this dish just screamed "fat"! The main culprit: browning the chicken in oil. The amount of oil was drastically reduced and supplemented with no-stick spray. The result: a low-calorie, reduced-fat entree that's indistinguishable from its fatty former self.
Type: Chicken, Low Fat, Poultry| 4 | Boneless skinless chicken breast halves - (4 oz ea) | |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1 teaspoon | 5ml | Olive oil |
| 1 cup | 62g / 2.2oz | Finely-chopped onions |
| 1 cup | 146g / 5.1oz | Green pepper - chopped (large) |
| 4 | Garlic cloves - minced | |
| 1/2 cup | 118ml | Dry red wine or nonalcoholic red wine |
| 1 | Peeled Italian tomatoes - (14 oz) - drained, chopped | |
| 1 teaspoon | 5ml | Dried oregano |
| 1/2 teaspoon | 2.5ml | Dried basil |
| 2 tablespoons | 30ml | Snipped fresh parsley - (optional) |
Season the chicken with the salt and pepper. Lightly spray a large skillet with olive oil no-stick spray. Add the oil and heat the skillet over medium heat. Add the chicken and cook about 4 minutes on each side or until browned.
Add the onions and green peppers to the skillet. Cook and stir about 2 minutes or until softened. Add the garlic. Cook and stir about 30 seconds. Stir in the wine, tomatoes, oregano and basil. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 30 minutes.
If desired, sprinkle with parsley just before serving. Serve over toast, hot rice or fettucini.
This recipe yields 4 servings.
Nutritional Information Per Serving: Calories: 133; Fat: 2 grams (13% of calories); Cholesterol: 44 milligrams; Sodium: 476 milligrams; Fiber (grams) 1.9.
Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking
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