I absolutely loved this recipe!
1TB olive oil
2lbs raw chicken breasts
1 green pepper
1 red pepper
28 oz can crushed tomatoes
3/4 cup reduced sodium chicken broth
1/2 cup dry white wine
1 TB oregano
2 tsp fennel seed
2 tap garlic powder
In a large pot heat oil over medium-High heat
Add chicken breasts and brown each side
Add onions and peppers an cook until vegetables are tender
Reduce heat to low and add tomatoes, chicken broth, white wine, salt, basil, oregano, fennel, and garlic.
Cover and cook for about 45 minutes.
Then an additional 15 minutes with the top off.
Serves 4: 327 calories, 45 g protein, 25 g carbs, 5 g fat