INGREDIENTS:
cooking oil spray.
8 (1.5kg) skinless chicken thigh cutlets.
1 medium (150g) onion, finely chopped.
1 clove garlic, crushed.
2 x 400g cans low-salt tomatoes.
300g button mushrooms, sliced.
1 tablespoon tomato paste.
1 cup (250ml) chicken stock.
1/2 teaspoon dried oregano leaves.
1/3 cup (65g) red lentils.
1/2 cup (80g) seedless black olives.
1 tablespoon drained capers.
2 tablespoons chopped fresh parsley.
METHOD:
Heat large non-stick pan, coat with cooking oil spray, add chicken, cook, turning occasionally, until browned, remove chicken from pan.
Add onion and garlic to pan, cook, stirring, until onion is soft.
Add undrained crushed tomatoes, mushrooms, paste, stock, oregano and lentils.
Return chicken to pan, simmer, covered, about 30 minutes or until chicken is tender.
Stir in olives, capers and parsley.
Serves 6.
Per serve: 7.8g fat.
Calories: 252.
Additional carbohydrate required if you have diabetes.
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