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    Chicken: 5 pt. Chicken and Lentils


    Source of Recipe


    Helen Deacey

    List of Ingredients




    1 teaspoon oil
    2 cups leeks , chopped
    2 cups sweet potatoes , cubed
    2 tomatoes , peeled & chopped
    1 tablespoon Herb de province
    1/2 cup dry white wine
    2 tablespoons tomato paste
    2 teaspoons cinnamon
    1 1/2 cups lentils
    3 cups chicken broth low sodium
    16 ounces chicken breast no skin, no bone, -- R-T-C, (4-4 oz 1 piece )

    Recipe



    Preheat oven to 400øF. In a large heavy oven proof casserole, heat the oil. Saute the leeks, carrots, tomatoes and herbs de provence for 5 minutes. Stir in wine, tomato paste, cinnamon, lentils, and broth.

    Bury the chicken pieces in this mixture. Cover and bake 1-1/2 hours or until the chicken is cooked and the lentils are tender. Yield: 6 servings.

    According to MasterCook Nutritional Analysis: Calories 395.2, total Fat 4.9, dietary fibre is 17.7 for 1/6th of the recipe. WW POINTS -- 5

    ** Please note R-T-C- (Ready to Cook)**

 

 

 

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