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.
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
Author of Cooking Kosher The NEW Way
Source: New York Times
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