Ingredients:
8 bone-in chicken breast halves, skin removed
3/4 cup sliced celery
3/4 cup chopped green bell pepper
1/4 cup onion
1 can (4 ounces) mushrooms stems and pieces, drained
2 cans (14-1/2 ounces each) no salt added stewed tomatoes
1 teaspoon dried parsley flakes
1 teaspoon vinegar
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Directions:
In a large skillet coated with nonstick cooking spray, saute chicken over medium heat until browned. Remove and keep warm.

In the same skillet, saute celery, green pepper, onion and mushrooms until tender. Return chicken to pan.

Combine the remaining ingredients; pour over chicken and vegetables. Cover and simmer for 30 minutes.

Uncover; simmer ten minutes longer or until chicken juices run clear.

Recipe makes 8 servings Italian Chicken Skillet.

Nutritional Analysis per serving:
184 calories
147 mg Sodium
73 mg Cholesterol
9 gm Carbohydrate
28 gm Protein
2 gm Fat
2 gm Fiber
Diabetic Exchange: 2 very lean meat, 2 vegetable

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