• 2 Tbs. olive oil
• 4 boneless and skinless chicken breasts
• 2 cups canned tomato soup

Heat oil in a heavy nonstick skillet over medium-high heat. Sauté chicken 5 minutes per side, or until browned. Pour in soup. Reduce heat to low, cover pan and simmer 10 minutes.

Per serving: calories 345, fat 10.9g, 29% calories from fat, cholesterol 106mg, protein 44.1g, carbohydrates 16.6g, fiber 0.5g, sugar 8.7g, sodium 814mg, diet points 8.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.0, Fruit: 0.0, Bread: 0.5, Lean meat: 0.0, Fat: 1.8, Sugar: 0.0, Very lean meat protein: 5.5

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The recommended wines are: Zinfandel, Beaujolais, or Merlot.