Roasted Cod and Tomatoes with Basil and White Wine

Recipe By:
Serving Size : 6 Preparation Time :0:00
Categories : cheffing client favorite
fish and shellfish main dishes
oven

Ingredients:
2 14.5-ounce cans DelMonte diced tomatoes, no salt added -- drained
4 cloves garlic -- minced
3 tablespoons chopped fresh basil
1/2 cup dry white wine
6 6-ounce cod fillets -- about 1" thick
1 1/2 teaspoons salt
1 teaspoon black pepper
1 1/2 teaspoons olive oil
large broiler pan
aluminum foil

Preheat the oven to 350°F. Line broiler pan with foil.
Combine the drained tomatoes, garlic, basil, and wine in a small bowl. Toss to combine.
Season the cod fillets with salt and pepper, and place them on the broiler rack. Drizzle with olive oil. Pour the tomato mixture over the fish. Bake until the fish is just cooked through, about 12 to 15 minutes, depending on the thickness of the fish.
Description:
"Thick cod fillets seasoned with basil and roasted in a tomato-wine sauce."
Source:
"adapted by Patti Anastasia from www.foodfit.com"

Per Serving (excluding unknown items): 194 Calories; 2g Fat (11.6% calories from fat); 32g Protein; 8g Carbohydrate; 2g Dietary Fiber; 73mg Cholesterol; 681mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fat.

Serving Ideas : Serve with Garlicky Green Beans and Roasted Potatoes

Chicken Fricassée

Recipe By :
Serving Size : 6 Preparation Time :0:05
Categories : cheffing client favorite
freezeable main dishes
poultry stovetop

Ingredients:
3 tablespoons all-purpose flour
6 5-ounce skinless boneless chicken breast halves
1 1/2 teaspoons olive oil
9 cloves garlic -- finely chopped
1 1/2 cups dry white wine
1 1/2 14.5-oz cans Delmonte diced tomatoes, no salt added
3/8 cup oil-cured black ripe olive -- pitted
1 1/2 tablespoons dried basil
1 1/2 teaspoons dried oregano
1 1/2 tablespoons no salt added tomato paste
1/8 teaspoon salt
3/8 teaspoon pepper
Dutch oven

Place the flour in a shallow dish. Dredge chicken in flour.

Heat the olive oil in a large nonstick Dutch oven over medium-high heat. Add the chicken, and cook for 5 minutes, browning chicken on all sides. Remove chicken from pan. Add chopped garlic, and sauté for 2 minutes or until lightly browned. Stir in the wine, scraping pan to loosen browned bits. Add tomato and next 6 ingredients (tomato through pepper); stir well. Return chicken to pan. Cover, reduce heat, and simmer 45 minutes or until chicken is tender.
Description:
"Boneless chicken breasts simmered in a garlicky tomato-wine sauce. A client favorite."
Source:
"adapted by Patti Anastasia from Cooking Light, January/February 1998"

Per Serving (excluding unknown items): 292 Calories; 7g Fat (25.8% calories from fat); 35g Protein; 12g Carbohydrate; 3g Dietary Fiber; 82mg Cholesterol; 739mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

Serving Ideas : Serve with crusty bread and sauteed broccoli.