Chicken Cacciatore

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
3	slices	bacon pieces -- reduced fat -- cut into thin strips
1/2	cup	all-purpose flour
1/4	teaspoon	seasoned pepper
3	pounds	chicken breast halves without skin
1/4	cup	olive oil
14 1/2	ounces	no salt added whole tomatoes -- drained & chopped
8	ounces	no salt added tomato sauce
8	ounces	mushrooms -- sliced
1	small	green pepper -- seeded and diced
1/4	cup	red wine
2 1/4	ounces	black olives -- sliced
1	medium	onion -- chopped
2	cloves	garlic -- minced
1	teaspoon	seasoned salt
1	teaspoon	dried oregano -- crushed
1/2	teaspoon	pepper -- divided
1	bay	leaf
8	ounces	cooked spaghetti -- hot
1/2	teaspoon	salt

Mix flour, 1 teaspoon salt and 1/4 teaspoon pepper. Coat chicken with flour mixture. Heat oil in 12 inch skillet or Dutch oven until hot. Cook chicken and bacon over medium heat until brown on all sides, about 15 minutes. Drain fat from skillet.

Mix tomatoes, green pepper, tomato sauce, mushrooms, wine, olives, onion, garlic, oregano, 1/4 teaspoon pepper, 1/2 teaspoon salt and the bay leaf. Heat to boiling. Reduce heat. Cover and simmer until chicken is done, about 30 minutes. Remove bay leaf. Serve over spaghetti.

Makes 6 servings.

Per Serving: 463 Calories; 15g Fat (27.5% calories from fat); 48g Protein; 31g Carbohydrate; 4g Dietary Fiber; 109mg Cholesterol; 691mg Sodium. Exchanges: 1 Grain (Starch); 6 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat, 0 Carbohydrates.