[Rrsdvm2]

Chicken Milano (my family's favorite!)

2 cloves garlic, minced
2 boneless chicken breast, halved (about 1 1/4 pounds)
1/2 tsp. dried basil leaves
1/8 tsp. crushed red pepper flakes (optional)
1 Tablespoon olive oil
1 can (14 1/2 oz) Italian style stewed tomatoes
1 can (16 oz) cut green italian beans or green beans, drained
1/4 cup skim milk
2 tsp. corn starch

Rub garlic over chicken. Sprinkle with basil and red pepper. Season with salt and black pepper. In skillet, brown chicken in oil over medium-high heat. Stir in tomatoes. Cover; simmer 5 minutes. Uncover; reduce heat to medium and cook 8-10 minutes or until liquid is slightly thickened and chicken is tender. Stir in green beans. Mix corn starch in milk and add to skillet; heat through. Do not boil. Serve over rice.
Makes 4 servings.