CHICKEN & BARLEY

4 Each Skinless Boneless Chicken Breasts 1 Each Green Pepper, chopped 1 Can Water Chestnuts, sliced 1 Can Cream of Chicken Soup, low fat

1 Cup Barley 2 Cups Water 1 Onion, chopped

Preheat oven to 350°. In a 9 x 13" pan mix the green pepper, water chestnuts, and cream of chicken soup. Stir until blended and place the chicken on the top, cover. In an ovenproof casserole dish place the barley, water and onions, cover. Place both in the oven and bake for 1 hour until the barley and chicken are cooked through. Serve. The mixture in the chicken goes great over the barley.

SERVINGS 4; CALORIES 444; FAT 7.7 g; PROTEIN 46.8 g; CARBS 46 g; FIBER 7.9 g; CHOL 102 mg; IRON 3.5 mg; SODIUM 719 mg; CALC 66 mg SERVING SIZE= 1 Chicken Breast, 1/2 Cup Barley

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Updated 12/7/99