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| 1 Esslöffel | butter or margarine |
| 1/2 Tasse | onion finely chopped |
| 1 Dose | (14 oz.) plum tomatoes; coarsely chopped |
| 1/2 Tasse | Heavy or whipping cream |
| 1/2 Tasse | Thinly sliced fresh basil leaves |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | pepper ground |
| 6 | chicken breast halves, boneless, skinless |
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1. Heat oven to 450°F.
2. Heat butter in skillet over medium heat. Add onion and cook until softened, 5 minutes. Increase heat to high; add tomatoes and cook until liquid is almost evaporated, 5 to 10 minutes. Add cream and bring to boil; boil until slightly thickened, 3 minutes. Stir in basil, salt and pepper.
3. Arrange chicken in shallow baking dish; pour sauce on top. Bake 20 minutes. Makes 6 servings.
Be sure to use heavy cream for the sauce—anything with less butterfat may curdle.
easy Low-calorie
Per Serving Calories 230 Total Fat 11 g Cholesterol 98 mg Sodium 392 mg Carbohydrates 5 g Protein 28 g
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