Tuscany Chicken

Serves: 4
WW Points: 3

1 teaspoon olive oil
16 ounces boneless skinless chicken breast halves
2 tomatoes -- diced
1 garlic clove -- minced
2 tablespoons red wine vinegar
2 tablespoons water
2 tablespoons minced fresh basil

In a large no-stick frying pan over medium heat, warm the oil for 1 minute. Add the chicken and saute for 5 minutes per side. Remove to a plate.

Add the tomatoes, garlic, vinegar and water to the pan. Cover and cook for 5 minutes, or until the tomatoes are softened and have given up some of their juice.

Add the chicken, cover, and cook for 5 minutes, or until the chicken is cooked through. Sprinkle with the basil.

Nutritional Analysis:
155 Calories; 3g Fat (16.7% calories from fat); 28g Protein; 4g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 83mg Sodium. Exchanges: 4 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

From: http://livinglowfat.com/
Source: Prevention's Recipe Archive, provided by http://www.madsrecipes.com/

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