Italian Chicken

3-4 cups tomato, chopped
1 small can black olives, sliced
2 tablespoons oil
4 teaspoons basil
4 cloves garlic, minced
2 egg whites, beaten
2 teaspoons water
1/2 cup fine dry bead crumbs
4 tablespoons parsley
1/2 teaspoon lemon-pepper seasoning
4 skinless, boneless chicken breasts
4 teaspoons margarine or butter, melted
2 medium carrots
2 medium zucchin
16 to 18 ounces Fettuccine
2 teaspoons margarine or butter
Romano cheese, grated

For sauce:
Combine tomatoes, olives, oil, basil and garlic. Let stand at room temperature for 1 hour. In a small bowl, combine egg whites and water. In a shallow bowl, combine bread crumbs, parsley and lemon-pepper seasoning. Dip chicken into egg mixture, then roll in crumbs. Place chicken in a shallow baking pan. Drizzle with the 4 teaspoons melted margarine or butter. Bake in a 350F oven for 30 minutes or until no longer pink. Meanwhile, in a skillet, cook tomato mixture, covered, over medium heat for 7 minutes. Keep warm. Using a vegetable peeler, cut carrots and zucchini lengthwise into long, thin slices. Cook zucchini according to package directions, adding carrots and zucchini the last minute of cooking. Drain pasta and vegetables. Toss with remaining margarine or butter.

To serve, divide fettuccin1 mixture between dinner plates. Top with a chicken breast and tomato sauce. Sprinkle with Romano cheese.

Serves 4.

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Cajun Country -- New Iberia, Louisiana