Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Matzo meal 1/3 c Chopped onion
1 tb Paprika 2 Garlic cloves, minced
1 ts Dry mustard 3/4 c Chicken broth
1/4 ts Salt, if desired 1/4 c White wine
4 Boneless chicken breast 1 sm Tomato, chopped and seeded
-halves, skinless Chopped fresh parsley
4 ts Peanut oil

1. In a small bowl, blend matzo meal, paprika, dry mustard, salt and
pepper; mix well. Coat chicken evenly with mixture, reserving any
remaining mixture.

2. Heat 3 teaspoons of the oil in a large nonstick skillet over
medium heat until hot. Add chicken; cook 1 to 2 minutes on each side
or until lightly browned. Remove chicken from skillet; keep warm.

3. In the same skillet, heat remaining 1 teaspoon oil. Add the onion
and garlic; cook and stir until onion is tender. Add broth, wine and
reserved matzo mixture; mix well. Return chicken to the skillet.
Bring to a boil. Reduce heat; cover and simmer 7-9 minutes or until
chicken is fork tender and juices are clear. Stir in tomato and cover
and cook an additional 2-3 minutes. Garnish with parsley.

Nutritional information: per serving- calories 240; fat 8 gm; sodium
350 mg. Dietary exchanges: 1/2 bread, 3 1/2 meats.

Source: Pillsbury Fast and Healthy Magazine, March/April 1994 Typed
for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

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