Brunswick Stew (AHA Low-Fat, Low-Cholesterol, p. 148)

This wonderful stew serves 4, has 268 calories and 6 g of fat per serving.

Ingredients:

1 tbsp flour
1/4 tsp cayenne
4 skinless, boneless chicken breasts, each cut into 4 pieces
1 medium onion, chopped
2 slices bacon
2 stalks celery, cut into 1/2 inch slices
1 medium bell pepper, cut into thick strips
1 (14 1/2 oz) can diced tomatoes
1 cup frozen vegetables (your choice, I used corn)
1 tbsp apple-cider vinegar
1/2 tsp Worcestershire sauce
1/8 tsp hot pepper sauce

1. Combine flour and cayenne in a medium bowl. Add chicken and toss to coat.

2. Cook bacon in large saucepan until crisp. Drain on paper towels and coarsely crumble. Add chicken to saucepan and cook until lightly browned, 2-3 minutes on each side. Transfer to a plate.

3. Add celery, onion, and bell pepper to saucepan; cook, stirring occasionally, until vegetables are softened, about 4-5 minutes. Stir in the chicken, bacon, tomatoes, frozen vegetables, vinegar, Worcestershire sauce, and pepper sauce; bring to a boil.

4. Reduce heat and simmer, partially covered, until the vegetables are very tender and stew is thickened, 20-25 minutes.