Instructions: Serving Ideas : salad greens with asparagus or artichoke bottoms and lowfat dressing, 1 multi-grain dinner roll with margarine.

In a large food storage plastic bag, combine flour and garlic salt. Add chicken; shake until well coated.

Heat oil in nonstick Dutch oven or large saucepan over medium-high heat until hot. Add chicken; cook 3 minutes or just until browned. Remove chicken from Dutch oven.

Add onion to pan; cook and stir 2 minutes or until tender, adding some apple juice if necessary to prevent sticking. Stir in remaining apple juice, sweet potatoes, tomatoes, basil and chicken. Bring to a boil.

Reduce heat; simmer 30 to 35 minutes or until chicken is no longer pink and potatoes are tender, stirring occasionally.

Yield: "7 cups"

NOTES : Ideas: add halved Brussels sprouts, artichoke hearts, or chopped green beans and omit the salad. patH

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