CHICKEN VEGETABLE MEDLEY

Chicken Vegetable Medley Recipe

"This is a nice summer supper when fresh produce is abundant

* 6 Servings
* Prep: 35 min. Cook: 30 min.

Ingredients

* 6 boneless skinless chicken breast halves (4 ounces each)
* 4 tablespoons olive oil, divided
* 8 ounces fresh mushrooms, sliced
* 4 garlic cloves, minced
* 3 tomatoes, peeled, seeded and chopped
* 2 medium eggplant, peeled and diced
* 2 large green peppers, diced
* 2 medium zucchini, diced
* 1 large onion, diced
* 1 can (8 ounces) tomato sauce
* 1 bay leaf
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 1/2 teaspoon dried marjoram
* 1/2 teaspoon dried thyme
* 1/2 teaspoon salt, optional
* 1/4 teaspoon pepper

Directions

* In a large skillet or Dutch oven over medium heat, brown chicken in 1 tablespoon of oil; set chicken aside. Add remaining oil to skillet; saute mushrooms, garlic, tomatoes, eggplant, green pepper, zucchini and onion for 10-15 minutes or until vegetables are tender. Add remaining ingredients; bring to a boil. Return chicken to skillet. Reduce heat; cover and simmer for 30-40 minutes or until chicken juices run clear. Remove bay leaf before serving. 

Yield: 6 servings.

Nutritional Analysis:
One serving (prepared with no-salt-added tomato sauce and without salt) equals 

298 calories,
13 g fat (0 saturated fat),
73 mg cholesterol,
88 mg sodium,
16 g carbohydrate,
0 fiber,
32 g protein. 

Diabetic Exchanges:
4 very lean meat,
1-1/2 fat,
1 starch.