Chicken Provencale

Recipe Ingredients

4		Plum tomatoes - chopped
1/2		Ripe olives - pitted
1 tablespoon	15ml	Olive oil
2 teaspoons	10ml	Dried basil - crushed
2		Garlic cloves - minced
1		Egg white - beaten
1 teaspoon	5ml	Water
1/4 cup	36g / 1.3oz	Dry bread crumbs
2 tablespoons	30ml	Parsley - snipped
1/4 teaspoon	1.3ml	Lemon pepper
2		Boneless skinless chicken breast - (10 oz ea)
2 teaspoons	10ml	Margarine - melted
1 teaspoon	5ml	Carrot (medium)
1 teaspoon	5ml	Zucchini (medium)
3 oz	85g	Fettucine
1 teaspoon	5ml	Margarine
		Grated Parmesan cheese

Recipe Instructions

For sauce, combine tomatoes, olives, olive oil, basil and garlic. Let stand at room temperature for 1 hour.

In a small bowl combine egg white and water. In a shallow bowl combine bread crumbs, parsley, and lemon pepper seasoning. Dip chicken in the egg mixture, then roll in crumbs. Place chicken in a shallow baking pan. Drizzle with the 2 teaspoons melted margarine. Bake in a 350 degree oven 30 to 40 minutes, or until no longer pink.

Meanwhile, in a skillet cook tomato mixture, uncovered, over medium heat for 5 to 7 minutes. Keep warm.

Using a vegetable peeler, cut carrot and zucchini lengthwise into long thin slices. Cook fettuccine according to package directions, adding carrot and zucchini for the last minute of cooking. Drain pasta and vegetables. Toss with remaining margarine.

To serve, divide fettuccine mixture between two dinner plates. Top each with a chicken breast and tomato sauce. Sprinkle with cheese.

Source:
Better Homes And Gardens Magazine - ???, 199? issue - submitted by Kristi Fuller

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