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Chicken: Chicken in Chili Tomato Sauce

Source of Recipe

adapted from 1,000 Low-Fat Recipes


List of Ingredients

1/2 cup chopped onions
4 ribs celery, chopped
1/2 green bell pepper, chopped
1/4 cup white wine
24 ounces can whole tomatoes (no salt), drained, seeded
1/4 cup tomato juice
2 tablespoons lemon juice
2 cloves garlic, chopped
(original recipe calls for 1 teaspoon kosher salt --may wish to reduce or omit)
1 teaspoon pure ground chili or chili powder
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon tabasco sauce
2 small chicken breasts, skinless, bone in split


Recipe

Spray saucepan with nonstick cooking spray (or use a bit of chicken broth for this step). Heat saucepan and saute the onions, celery and bell pepper. As the vegetables begin to soften, add the wine. Stir in the remaining ingredients except for the chicken. Cover and simmer for 15 minutes. Allow to cool and then puree the mixture.

Preheat the oven to 375 degrees. Place the chicken in a baking dish, pour in enough sauce to just cover the chicken, and bake for 20-30 minutes, until done. Unused sauce can be frozen.