Title: "Slightly" Italian Chicken - Pjxg05a
Categories: Poultry Crockpot Lowcal
Yield: 4 Servings
| | | Judy Garnett |
| | | Pam; or other veg. spray |
| 4 | | Lg boneless chicken breasts |
| | | (Remove all skin) |
| 1 | | Can mushroom pieces; drained |
| 1 | | Can artichoke hearts; drain |
| 1 | | Bunch green onions; chopped |
| SAUCE |
| 1 | tb | Qk-cooking tapioca; (heaping |
| 2 | tb | Fresh lemon juice; * |
| 1 | ts | Dried oregano |
| 1 | ts | Garlic powder |
| 1 | | Env. low-sod. ckn bouillon |
| 1/3 | c | Low-cal Italian salad dsg. |
| 1/2 | c | White wine |
| 1 | ts | Worcestershire sauce; ** |
Spray crock inside with Vegetable Spray. Place drained mushrooms, drained
artichoke hearts and chopped green onions in bottom of crockpot. Sprinkle
vegetables with a heaping Tablespoon of quick-cooking tapioca and 1
envelope of chicken bouillon (I use MBT brand of low-sodium chicken
bouillon, but any will do). If you're using granulated bouillon, use about
a heaping teaspoon. Place well-washed and dried boneless chicken breasts
(all skin and fat removed). Combine remaining sauce ingredients and pour on
top of chicken and vegetables. Cover and set crockpot on High. Cook 5-6
hours or until tender. The tapioca thickens the sauce while it cooks (you
can't even guess the tapioca is in there later). Hope you enjoy. Judy
Garnett pjxg05a * I used Minute Maid fresh frozen lemon juice because I
don't like the taste of Real-Lemon and I didn't have a fresh lemon on hand.
** I use Angostura brand low-sodium worcestershire
06/02/92 1:21 PM