Wine-Baked Chicken and Vegetables

Submitted By: dkweaver
  
Posted On: ossg-recipes@yahoogroups.com

Servings: 6
  

1-1/2 c. low-sodium nonfat chicken broth, ‘divided’
6 skinless boneless chicken breast tenderloins (about 4 oz., each)
1/2 tsp. black pepper
1/2 c. canned mushrooms, drained
1 c. water-packed canned artichoke hearts, drained
1 c. canned bamboo shoots, drained
1 c. sliced canned water chestnuts, drained
1-1/2 c. nonfat plain yogurt
1/2 c. dry white wine

Heat 1/4 c. broth in a flameproof 3-qt. casserole. Add chicken, sprinkle
with pepper and sauté until no longer pink, about 8 minutes. Combine the
next 4 ingredients and add to casserole. Combine yogurt, broth and wine and
pour over vegetables. Cover and bake at 350-F for 50 minutes.

Nutritional Analysis: One serving equals: 188 calories…1 gm fat…70 mg
cholesterol…34 gm protein…7 gm carbohydrate…1 gm fiber…228 mg sodium