Chicken Provencale

A Heart-Healthy Entrée Recipe

• 4 Tbsp. olive oil
• 1 medium red onion, chopped
• 4 Tbsp. garlic, minced
• 1 28-ounce can diced peeled tomatoes
• 1 tsp. grated orange zest
• 2 tsp. dried oregano
• 2 tsp. dried basil
• 2 bay leaves
• ½ tsp. paprika
• ½ tsp. ground black pepper
• 4 boneless skinless chicken breast halves
• Salt and pepper to taste

Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and garlic and sautée until tender, about 10 minutes. Add can of tomatoes, granted orange zest, oregano, basil, bay leaves, paprika and black pepper. Cook until sauce thickens, stirring occasionally, for about 30 minutes. Discard bay leaves. Season chicken with salt and pepper. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken to skillet and sautée until cooked through, about 5 minutes per side. To serve, spoon sauce over chicken and serve.

Makes 4 servings.

Nutrition Facts (per serving): Calories 316, Fat 15 g, Sodium 371 mg, Carbs 16 g, Fiber 4 g, Protein 29 g

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