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heathy - crockpot recipe: chicken & sundried tomatoes
by TidbitPublished Jun. 5, 2009
Views: 206
Chicken & Sun-Dried Tomatoes
Serves 4
½ TBSP olive oil
1½ lb boneless, skinless chicken breasts cut into 4 serving pieces
2 garlic cloves, minced¼ cup white wine
¾ cup fat free, low-sodium chicken stock
1/2 tsp dried basil
¼ cup chopped, sun-dried tomatoes, cut into slivers
Heat oil in skillet. Add several pieces of chicken at a time, but make sure not to crowd the skillet so the chicken can brown evenly. Transfer chicken to slow cooker as it finishes browning.
Add garlic, wine, chicken stock, and basil to skillet. Bring to a boil. Scrape up any bits from the bottom of the pan and pour over chicken, scatter tomatoes over the top. Cover and cook on low for about 4 hours.
Per serving: 320 cal, 8g total fat (2g sat fat), 2g carbs, .5g fiber, 1g sugar, 54g protein
**NOTE: I tweaked the recipe a little. After it was done, I took some of the residual liquid from the crockpot and mixed some cornstarch with it and added it back to the crockpot and let it sit for about 15 min. It made a nice thick sauce with the sun dried tomatoes in it.I served it with some pan seared asparagus that I drizzled a little of the sauce onto when I served it.
Filed under: Health
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June 5, 2009 4:18 p.m.
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