| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Betty crock, Chicken, Crock pot, Main dishes |
4 |
Servings |
INGREDIENTS
| 4 |
|
Skinless boneless chicken breast; about 7 oz. each |
| 1 |
cn |
(15-16 oz) garbnzo beans; rinsed, drained |
| 1 |
sm |
Onion; thinly sliced |
| 1 |
sm |
Red bell pepper; chopped |
| 1 |
c |
Snap pea pods |
| 9 |
oz |
Jar mango chutney |
| 3/4 |
c |
Water |
| 2 |
tb |
Cornstarch |
| 1 1/2 |
ts |
Curry powder; (to 2 tsp. to taste) |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 4 |
c |
Hot cooked rice |
INSTRUCTIONS
Layer chicken, beans, onion, bell pepper and pea pods in 3 1/2-4 quart
crock pot.
Mix remaining ingredients except rice; pour over mixture in slow cooker.
Cover and cook on Low heat setting 6-7 hours or until vegetables are tender
and juice of chicken is no longer pink when centers of thickest pieces are
cut. Serve over rice.
Serve with condiments such as: shredded coconut, chopped peanuts, lime
soaked banana slices, raisins and grated eggs.
Makes 4 servings.
Per serving; 580 calories, 65 CFF, 7 g fat, 75 mg cholesterol, 430 mg
sodium, 94 mg carbohydrate, 42 grams protein
Diet Exchanges: 4 starch, 4 very lean meat, 2 fruit
Betty Crocker Casseroles and One-Dish Meals #142, p. 86
Recipe by: Betty Crocker Casseroles and One-Dish Meals #142, p. 86
Posted to KitMailbox Digest by Roberta Banghart <bobbi744@acd.net> on Aug
22, 1998, converted by MM_Buster v2.0l.
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