BASQUE CHICKEN Recipe

BASQUE CHICKEN 
 
4 slices cooked Canadian-style bacon, crumbled 
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces 
2 medium onions, sliced 
1 medium sweet red pepper, seeded and sliced into thin strips 
1 medium yellow pepper, seeded and sliced into thin strips 
3 medium garlic cloves, minced 
1/2 cup wine, white 
14 1/2 oz canned diced tomatoes, drained 
1 tsp dried thyme 
1/8 tsp table salt, or to taste 
1/8 tsp black pepper, or to taste 
2 cup cooked white rice  
Coat a Dutch oven with cooking spray. Cook chicken over medium-high heat until no longer pink in 
center, about 4 minutes. Remove and set aside. 
 
Reduce heat to medium. Add onions and peppers; cook until soft, 5 to 7 minutes, stirring 
frequently. If necessary, add water to pot to keep onions from burning. Add garlic and cook 1 
minute more. 
 
Add wine, tomatoes, thyme and reserved bacon and chicken. Bring to a boil. Reduce heat to low; 
simmer until chicken is cooked through, about 5 minutes. Season to taste. Serve over the white rice. 
 
Serves 4, 7 POINTS per serving