1 can (14-1/2 oz.) diced tomatoes with garlic and olive oil, undrained
2 bay leaves
2 cups hot cooked long-grain brown rice
1 Tbsp. minced fresh parsley
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Let's Make It
Cook and stir bacon in large nonstick skillet on medium-high heat 2 min. Add onions and mushrooms; cook 8 min., stirring occasionally. Remove bacon mixture from skillet with slotted spoon.
Add chicken to drippings in skillet; cook 2 to 3 min. on each side or until chicken is evenly browned on both sides. Remove chicken from skillet; set aside. Mix flour, water and dressing until blended. Add to skillet along with the tomatoes; mix well. Return chicken to skillet; spoon sauce over chicken. Add bay leaves. Bring to boil; simmer on medium heat 10 min., stirring occasionally.
Stir in bacon mixture; simmer 15 min. or until chicken is done (165ºF), stirring occasionally. Remove and discard bay leaves. Serve chicken mixture over rice; sprinkle with parsley.
Makeover - How We Did It
We've recreated this French classic to save you 280 calories and 31g of fat, including 16g of sat fat, per serving. The changes include decreasing the bacon and replacing the chicken pieces with chicken breasts. We also omitted the butter, chicken broth and wine. And good news - the recipe is still delicious!
Serve topped with croutons or small toasted bread cubes.
Substitute 1/2 tsp. dried thyme leaves for the bay leaves.
This low-calorie meal, chock-full of vegetables and lean meat, can fit into a healthful eating plan.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 52g
Dietary Fiber 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.