Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2                broiler-fryer chicken -- up to 3-pound
   2      tablespoons   olive oil
   2      teaspoons     dried Italian seasoning -- crushed
   2      teaspoons     dried parsley flakes
     1/4  teaspoon      garlic salt
     1/4  teaspoon      onion salt
     1/4  cup           chopped onion
   1      clove         garlic -- minced
   1      tablespoon    cornstarch
   5 1/2  ounces        tomato juice (3/4 cup) -- (5 1/2 to 6)
   1      large         -- peel/seed/chop
   1      tablespoon    red wine vinegar
   2      tablespoons   snipped fresh basil
     1/4  teaspoon      salt
     1/8  teaspoon      pepper
   2      packets       Equal® sweetener OR
     3/4  teaspoon      Equal® Measure™

Preparation:

Rinse chicken and pat dry. Pull neck skin to back and twist wing tips under. Brush outside of chicken with 1 tablespoon of the olive oil. Combine Italian seasoning, parsley, and garlic and onion salts; sprinkle some seasoning mixture inside and onto outside of chicken. Tie legs together. Place chicken, breast side up, on a rack in a shallow roasting pan. Roast, uncovered, in a shallow roasting pan. Roast, uncovered, in a 375ø oven for 1-1/4 to1-1/2 hours. Cover and let stand 15 minutes before carving. Prepare sauce. Cook onion and garlic in remaining 1 tablespoon olive oil till onion is tender. Stir in cornstarch; add tomato juice, tomato, vinegar, basil, salt and pepper. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; stir in Equal®sweetener. Serve sauce with chicken. Serve over rice, if desired.

Nutritional Information:

1/2 cup long-grain white rice: Calories: 490, Protein: 34 g, Carbohydrates: 37 g, Fat: 22 g, Cholesterol: 98 mg, Sodium: 624 mg