• 2 lbs chicken
• 1 large can of tomatoes
• 1 large chopped onion
• 1 lb chopped peppers
• 1/2 cup olive oil
• 1/2 tsp salt
• 1/4 tsp soda
• 1/4 tsp pepper
• 1/2 tsp basil
• 1/4 tsp parsley
• 1/4 tsp oregano
• 1/8 tsp garlic powder

Directions

• Cut chicken into serving pieces and sauté in oil until brown.
• Take out and keep warm.
• In same pan, sauté onion, peppers, soda, basil, parsley, oregano, and garlic powder.
• Strain tomatoes and add to pan.
• Add salt and pepper and bring all to a boil.
• Add chicken and then simmer until chicken is done, about 45 minutes.
• Serves 4 with Italian Bread.

Philomena

• 1 lb. 4 boneless skinless chicken breast halves
• 2 tbsp. olive oil
• 2 small zucchini (1 lb)
• 2 cups stewed tomatoes
• 1/4 tsp. Basil
• 1/4 tsp. Oregano
• 1/2 tsp. salt
• 1/4 tsp. pepper

Directions

• In large skillet sauté chicken in oil about 10 minutes and drain.
• Add zucchini, tomatoes, seasoning, salt, and pepper.
• Simmer covered 10 minutes until fork tender.
• Serve over rice.

Deb

• 4 whole boneless skinless breasts halved
• 1/2 cup flour
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup olive oil
• 1/2 lb Mozzarella Cheese

Directions

• Coat chicken with combined flour, salt, pepper, in plastic bag.
• Brown chicken in oil.
• Place in 13 X 9 pan.
• Top with mozzarella.
• Bake at 350 for 15 min.
• Serve with tomato sauce, spaghetti & grated Parmesan.

Gina

Ingredients

• 2 cups brown rice, cooked
• 4 boneless, skinless chicken breasts
• 1 tbsp. Olive oil
• 3 cloves garlic, coarsely chopped
• 1/2 cup fat-free, low sodium chicken broth
• 3 tbsp. Freshly squeezed lemon juice, divided
• 1 tsp. Low sodium soy sauce
• 1 tsp. Fresh grated ginger
• 1/2 lb fresh snow peas
• 1/2 cup bean sprouts
• 1/4 cup thinly sliced scallions, while with some green parts for garnish

Directions

Cook rice according to package direction. Set aside and keep warm.
Cut chicken breasts into thin strips and cut again for pieces about 1″ long.
Add the olive oil to a large skillet and heat on medium until hot.
Add the chicken strips and garlic. Sauté 4 to 5 minutes until lightly browned.
Mix the broth, 2 tablespoons of lemon juice, soy sauce, and ginger in a small bowl (and red pepper for a little spice if desired.
Add this mixture to the skillet, cover and let simmer for 10 minutes.
Layer snow peas, bean sprouts, and scallions on top of chicken.
Add additional broth to the pan if necessary to create steam.
Cover and simmer for 1 minute or until snow peas are crisp-tender and bright green.
Add rice to the pan and combine gently with the chicken and vegetables.
Alternatively, layer chicken, snow peas, sprouts, and scallions over individual bowls of warm rice and stir gently to combine.
Serve immediately garnished with additional fresh, thinly sliced scallions.

Giuseppe