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Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Just what the doctor ordered

Monday, December 20, 1999

Tested by Rebecca Sodergren

Rarely does a trip to the doctor yield such a pleasant result. Martha Keller of North Huntingdon found her Tuscany Chicken and Tomatoes recipe in a magazine while sitting in a doctor's office waiting room. She copied the recipe on a scrap of paper, and "it's been a favorite ever since," she said.

And it's nutritious. Keller's husband, Gary, an employee of Aristech Chemical Co., requires a low-cholesterol diet, and Keller says this "high-fiber, low-fat" dish fits the bill.

Keller taught home economics before she had her now-grown children, Bob, who lives in Tennessee, and Julie, who lives in Virginia. For the last 18 years, she has taught a weekly Bible class for junior high school students.

Keller suggests substituting a 9-ounce box of frozen chicken breast strips in place of the fresh chicken for an even quicker meal. She also uses brown rice.

When we tested the recipe, we wanted to stretch it to yield as many leftovers as possible (who wants to cook every night when there are Christmas preparations to be completed?), so we tossed in some green pepper strips and frozen green beans.

Because her recipe was selected for this column, Keller receives a new cookbook. You could, too.

Tuscany Chicken and Tomatoes

4 chicken breast halves, cut in- to 1-inch cubes and seasoned with salt and pepper
1 small onion, coarsely chopped
1 jar (4.5 ounces) sliced mushrooms, drained
1 can (14 1/2 ounce) Italian-style stewed tomatoes
1/4 teaspoon dried thyme

Over medium heat, brown chicken pieces in a little oil. Add remaining ingredients. Cover and simmer for 5 to 7 minutes. Serve over a bed of hot rice.

Do you have an entrée, salad or vegetable side dish recipe (no desserts, please!) that can be made in 30 minutes or less from six ingredients or fewer (not counting water, salt and pepper)? Share it with Countdown to Dinner.

The PG tests all recipes and if we select your recipe for publication, you'll receive a free selection from our cookbook grab bag of current releases.

Send your recipe to Countdown to Dinner, Post-Gazette Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222, or fax to 412-263-1313. Please include your name, neighborhood and daytime phone number. Or e-mail to: nanderson@post-gazette.com Questions? Call 412-263-1760.



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