2 whole chicken breasts, halved
1 med. onion, chopped
1 med. green pepper, chopped
1 hot pimento pepper, chopped
1/2 c. egg beaters (or 2 eggs if cholesterol required)
8 oz. nonfat yogurt
1 tbsp. poultry seasoning
1 tbsp. prepared mustard
2 c. herb seasoned stuffing mix
Salt & pepper to taste

Cut all fat from chicken. Place in saucepan with chopped onion, pepper and pimento. Cover with water, bring to boil, reduce heat and simmer for 1 hour. Allow to cool in broth. Lift out chicken to plate. Strain broth through sieve. Set broth aside. Place onion and pepper from sieve back in pan and add yogurt, egg beaters, mustard, salt, pepper and poultry seasoning. Add enough broth to make a "runny" sauce 1/2 to 1 cup.

Cut chicken pieces into bite-size portions and stir into prepared sauce. Spray a 9 x 11 inch pyrex dish with vegetable spray. Place chicken mix in dish. Sprinkle stuffing mix over top and bake at 350 degrees for 30-40 minutes, until bubbly at the bottom. 4 servings.