Roman Chicken

1 Tbsp canola or other veg. oil

1 lb. boneless, shinless chicken breasts cut into ¼-inch strips

1 tsp low-sodium Italian seasoning

1 medium onion, chopped

3 cups cooked brown rice (that we had took 50 minutes to cook)

1 14-oz can Italian-style stewed or diced tomatoes with juice

Grated Parmesan cheese

Heat oil in large skillet over medium-high heat until hot. Add chicken, Italian seasoning and onion. Cook, stirring continuously until the chicken begins to brown and the onion is tender. Add the tomatoes and continue to stir until hot. Add the rice. Cook 2 to 3 minutes longer or until the mixture is thoroughly heated. Stir well. Makes 4 servings

Tried 29 Aug 2000… Diabetes Forecast, Sept 2000.

This can be doctored: crushed Red pepper, etc.