Categories: Poultry, Low-fat, Low-cal 
      Yield: 4 servings 
  
      3 tb Matzo meal 
      1 tb Paprika 
      1 ts Dry mustard 
    1/4 ts Salt, if desired 
      4    Boneless chicken breast 
           -halves, skinless 
      4 ts Peanut oil 
    1/3 c  Chopped onion 
      2    Garlic cloves, minced 
    3/4 c  Chicken broth 
    1/4 c  White wine 
      1 sm Tomato, chopped and seeded 
           Chopped fresh parsley 
  
  1. In a small bowl, blend matzo meal, paprika, dry mustard, salt 
  and pepper; mix well. Coat chicken evenly with mixture, reserving 
  any remaining mixture. 
  2. Heat 3 teaspoons of the oil in a large nonstick skillet over 
  medium heat until hot. Add chicken; cook 1 to 2 minutes on each side 
  or until lightly browned. Remove chicken from skillet; keep warm. 
  3. In the same skillet, heat remaining 1 teaspoon oil. Add the onion 
  and garlic; cook and stir until onion is tender. Add broth, wine and 
  reserved matzo mixture; mix well. Return chicken to the skillet. 
  Bring to a boil. Reduce heat; cover and simmer 7-9 minutes or 
  until chicken is fork tender and juices are clear. Stir in tomato 
  and cover and cook an additional 2-3 minutes. Garnish with parsley.