Italian Chicken

Italian Chicken (Thank you Joyce and Bob-Frederick-Friday)

½ cup chopped onion
1-1/8 tsp. paprika, divided
3 tsp. olive oil, divided
1 ¼ cups water
½ cup tomato paste
1 bay leaf
½ tsp. reduced-sodium chicken bouillon granules
¼ cup all purpose flour
1-1/2 tsp. grated Parmesan cheese
½ tsp. salt
¼ tsp. garlic powder
¼ tsp. oregano
1-1/2 lbs chicken tenderloins

In a small saucepan, sauté onion and 1/8 tsp. paprika in 1 tsp. oil until tender. Stir in the water, tomato paste, bay leaf, bouillon and Italian seasoning. Bring to a boil. Reduce heat, simmer, uncovered for 10 minutes.

Meanwhile, in a large re-sealable plastic bag, combine the flour, Parmesan cheese, salt, garlic powder, oregano and remaining paprika. Add chicken; seal bag and shake to coat.

In a large non-stick skillet coated with cooking spray, cook chicken in 1 tsp of oil for 3 to 5 minutes on each side or until no longer pink. Discard bay leaf. Serve sauce over chicken.

Prep/Total time 30 minutes
Yield 4 Servings

Nutrition Facts: 4 oz. cooked chicken with 3 Tbsp. sauce equals 163 calories, 3 g. fat, 287 mg. sodium, 8 gm. Carbohydrates, 1 gm. Fiber, 27 gm. Protein. (4 points plus per serving)

Really good over whole wheat pasta and green beans as a side dish!