Preparation time 15 minutes.
Cooking time 45 minutes.
Per serve: 7.8g fat, 1060 kJ.
Serves 6.

Ingredients 

Cooking-oil spray
8 (1.5kg) skinless chicken thigh cutlets
1 medium (150g) onion, chopped finely
1 clove garlic, crushed
2 x 400g cans low-salt tomatoes
300g button mushrooms, sliced
1 tablespoon no-salt tomato paste 
1 cup (250ml) chicken stock
½ teaspoon dried oregano
1/3 cup (65g) red lentils
½ cup (80g) seedless black olives
1 tablespoon drained capers
2 tablespoons chopped fresh parsley

Method

Heat large non-stick pan, coat with cooking-oil spray, add chicken, cook, turning occasionally until browned, remove. Add onion and garlic to pan, cook, stirring, until onion is soft. Add undrained crushed tomatoes, mushrooms, paste, stock, oregano and lentils. Return chicken to pan, simmer while covered about 30 minutes or until chicken is tender. Stir in olives, capers and parsley.

From Low-fat Cooking, published by The Australian Women's Weekly