Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Low Fat Pepper Chicken Baked Potatoes


8 baking potatoes, scrubbed
1 tablespoon plus 1 tsp. unsalted butter
1-1/2 lbs. boneless skinless chicken breast halves, cut into 1 inch pieces
2 large green or red bell peppers, seeded and cut into strips
2 small onions, cut into thin wedges
2 tsp. dried basil leaves, crushed
2 cups can cream of chicken soup
1/2 cup water

Preheat oven to 400 F. Place potatoes in oven and bake 1 hour, or until tender. Melt butter in a heavy nonstick skillet over medium high heat. Sauti chicken, in batches if necessary, until browned, stirring often. Transfer chicken to platter and set aside. Add pepper, onion and basil to same skillet and sauti 3-4 minutes, stirring often, until vegetables are almost tender. Stir in soup and water. Bring to a boil. Return chicken to skillet. Reduce heat to low. Cover pan and simmer 5 minutes, stirring occasionally or until chicken is cooked throughout. Split potatoes open and spoon chicken mixture over.

Per serving: calories 382, fat 6.3g, 15% calories from fat, cholesterol 62mg, protein 25.7g, carbohydrates 56.1g, fiber 5.4g, sodium 312mg.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.