Bloody mary sauce w/ chicken (lf) - chatelaine
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Bloody mary sauce w/ chicken (lf) - chatelaine
  Chicken    Low Fat    Poultry    Sauces  
Last updated 10/4/2011 8:09:04 PM. Recipe ID 36137. Report a problem with this recipe.
]ks۶\ 6sCQ~y9i;MڦHHE JV P%ˎӠ)2c= ?5qdze;qZ8ju}ޱ,{,D뺳٬6kx6r_l6<%d8^-ٗ\Qlz=DIF6MlkJ^ĶBؑPYnA,?-H幋<,"eBw5 W,+Ɇ ZcoWIGt|b&cV=zݭ{.)_R=dg747_z_-X"p;w76"A:nQhFQ\W5u7lT$T[C(dJ]ʳx症ǧ9;퉗wỎ5O_5oOkwUU ؍]Gs>ܹx]l^G(jKF}{@rkpv @5 hgO8V{[j)B y\ppp4.yy\Fι#/Ɍ]<\=gON /"c܋RT_Ǔ?(=}7Ƌc Aq! &QL"E>K9[S"ܔ'Vbb@M*2:yH.n0$́Ӎ˛s$˪ ʐ}(-Y>"ۧ đ2_uootXH#8 ~2ʂ3̀~3#:,+'g!@c0 FVgNTF(k׷Ud"}IȦ(.A'/x@JOv7 NIQ lQkqgȃ"'pB=` Y v2H Toۥ?TJ3 ]L)с=cz & 9=zB?pϺ=wB KURB=h,Pr*j%S.Jn3#pλEտ[&< p]" ڈ9`\)فz`mxev8M0$ -EM,RLPb Ye t<6)t.,5U2C$M 4^Z~^j<␼^ת#6"&+[tIg?~^--XuEmIW~kfvw{Υdح[u Ud9mP: GGG{b9$b O)ʺWR[_ByNa8ý=TtyZԐ~@1tpƁ?`^ei=.#%ZWG>G@ 嫙_-N hT(+%5cr(XpY,br1?dYq?<6?u| ߍ7>SK-jhPɌI d1GK1ڞ0+m_Xe5WrI `Bg$ fJlfrE5O|Oژo,EOyu8q8r,Ua8_Y~-UNskow+v]RK"Mr-⯥|gg%"f%mPҝE*۔ + 9P4E?N,>*vm ^G 8QuX]YQ5EL>+adcA!/aw,FmlJG"+=U\raO?AvN5NU sZy|h|% T"ؔ`bWgd5\@k!JX2-,Zz~{2ZT#ZjB~כr`S[haEΫcc?#7&Q*,`x~8r/bGgaڣ0I9X1=4I:vt:ԫxֳb̝ېo'44Gb)d+ST-|ɸRHҡW2(2XOׂG̷,zs6\Rnd#1ݚDD_lכ0(Ыðizo{خRMUjd.>\:;(\zu5~\N}uP0tۃen\_o+H*ؔXԀo70^a6FhHYih@5͂BSQdTĞa㮉`^<: bqřqp@qf?u lH6QH N4jqg0&6i:-8SJHM@K5xmm[@[ʹKbb?QM ) w d4E1AB9M@C*-t5PH$ĩt4x*4Z\o5qΘBPե%/u 6<Yࢶ!ÈII M>㑎~xQFHc.T!ZPGvBL)|g 3޻:@6 MWha "y܆NYS>Ә߲Ci Єe,h@3#ֽ84xќ%#_d ::_E t 4m!MĚaԥoD4mRQl,Ӳioe$I}bT]Yxi'\~O$:F[ET :V423ppDA?@Lb ˯{ -|g}5amjj،Kr-LsiC(JIq6%){uLSb3lBx, 3@?ÝmZ0.ӆ~&Z]2n:j ۲ug&:jl:MnU_ղEPe{L(mw.qTNUwAےQn|<.D[lij9ۍݍol#-nX{ncߺӘFca0kC?\3k}R֖:iͲzs b' м؟[C!^or[-~y\K5/ʽEw#YGM



 
      Title: Bloody mary sauce w/ chicken (lf) - chatelaine
 Categories: Low-fat, Main dish, Poultry
      Yield: 4 Servings
 
      2 c  Spicy Clamato juice or V8
     28 oz Stewed or diced tomatoes;
           -undrained
      2    Garlic; minced
      1 tb Worcestershire sauce
      4 md Chicken breasts; skinless,
           -boneless
 
  1.  Pour entire contents of can of tomatoes into large wide saucepan.
  If using whole tomatoes, break up.  Place over med-high heat.  Add
  garlic and worcestershire and bring to boil, stirring occasionally.
  To thicken, gently boil, uncovered and stirring often.
  
  2.  Trim fat from chicken.  Cut into 1/2" strips.  When sauce is
  almost as thick as you'd like, add chicken, separating strips.
  Reduce heat and simmer, stirring often until chicken is cooked (6-8
  mins).
  
  3.  Spoon over hot pasta or rice.  Sprinkle with Parmesan.
  
  Great with steamed green vegetable.  Refrigerated sauce will keep 2
  days.
  
  Var: Stir in 2 tbsp vodka into sauce with chicken and 2-3 thinly
  sliced celery stalks.  For extra fire, add hot pepper sauce.
  
  Per serving:
      230    calories, 2.1g fat (8% CFF)
       83 mg calcium
  
  Contributor:  Chatelaine Jun 97 "5-Star" Preparation Time: 00:50
  




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Recipe ID 36137 (Apr 03, 2005)

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