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Chicken Tel Aviv - meat

Posted by : Lita

Here is a simple little chicken dish from Jane Kinderlehrer's
Delicious New Heart-Healthy Ways to Serve Chicken for the Holidays.  Jane
writes for the New York Times.

Lita.

 
CHICKEN TEL AVIV
 
So simple to prepare, and so good.  serve with thin spaghetti or couscous or
brown rice to mop up the delicious sauce.

1 broiler-fryer - 2 1/2 - 3 lbs., cut in serving size  pieces
1 cup tomato sauce with mushrooms (no salt added)
1 leek, thinly sliced or 1 cup chopped onions
1 cup sliced mushrooms or l can (3 or 4 oz.)
1/4 cup chicken broth or water
2 Tsbsp lemon juice

Remove all the visible fat from the chicken.  Arrange the chicken in a l3 x
9 x 2 inch  baking dish.

In a medium-sized bowl, combine the tomato sauce, leek or onions, mushrooms,
chicken broth or water, and lemon juice.  Spoon over the chicken pieces. 
Bake at 375*F for  1 hour, or until the chicken is tender, and nicely
browned.  Makes 4 servings
180 calories

Jane Kinderlehrer,
Author of Cooking Kosher The NEW Way

Source: New York Times

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