• 1/4 cup olive oil
• 1 large onion, chopped
• 4 large cloves garlic, chopped
• 3-1/3 cups canned tomatoes, peeled and diced
• 1 large orange, orange part of peel cut into 3 1/2x3 inch strips
• 2-1/2 tsp. dried oregano
• 2 bay leaves
• 1/2 tsp. paprika
• 4 boneless skinless chicken breast halves

Heat 2 Tbs. oil in a heavy non-reactive saucepan over medium heat. Add next 2 ingredients and sauté about 10 minutes, until tender. Add tomatoes with their juices and next 4 ingredients. Cook about 30 minutes, until sauce thickens, stirring occasionally. Discard bay leaves.

Heat remaining 2 Tbs. oil in heavy nonstick skillet over medium high heat. Season chicken with salt and pepper to taste. Add chicken to skillet and sauté about 5 minutes per side, or until cooked through. Serve warm sauce over chicken.

Per serving: calories 417, fat 16.3g, 35% calories from fat, cholesterol 106mg, protein 45.6g, carbohydrates 22.8g, fiber 4.6g, sugar 13.5g, sodium 417mg, diet points 9.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.9, Fruit: 0.4, Bread: 0.0, Lean meat: 0.0, Fat: 2.6, Sugar: 0.0, Very lean meat protein: 5.5

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The recommended wines are: Zinfandel, White Zinfandel, or Pinot Noir.