Chicken Madrid

Ingrédients

3 T. Margarine

6 boneless, skinless chicken breasts halves (about 1 1/2 lbs.)

1 medium red onion, thinly sliced and separated into rings

1 medium green bell pepper, cut into thin strips

1 medium-size red bell pepper, cut into thin strips

1 tsp. minced garlic (1 clove)

1 can (16 oz.) stewed tomatoes

1/4 cup chopped fresh basil or parsley

Instructions

Melt margarine in large skillet • over medium-high heat; add chicken, brown on both sides and remove to a plate.

Add onion, bell peppers and garlic to skillet. Cook, stirring constantly, until onions are transparent.

• Return chicken to skillet, pour in tomatoes, reduce heat to me- dium-low and simmer uncov- ered 15 minutes. Top with basil. Makes 6 servings, 289 calories per serving. Low in fat.

Notes

Tim’s kind of dinner