| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Crockpot, Poultry |
1 |
Servings |
INGREDIENTS
| 6 |
|
Skinless chicken breasts |
| 1 |
lg |
Can tomato sauce |
| 1 |
sm |
Can tomato puree |
| 1 |
cn |
Sliced mushrooms |
| 1 |
cn |
Ripe olives |
| 1 |
tb |
Garlic |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Oregano |
| 1 |
|
Onion; chopped |
| 1/2 |
c |
Wine or brandy; (optional) |
| 2 |
c |
Rice |
|
|
Salt to taste |
INSTRUCTIONS
Wash and remove fat from chicken. Bake in 350 degree oven for about an
hour. Meanwhile, combine all other ingredients except rice). Put chicken
and sauce in a crockpot on low heat and cook for at least 4 hours to blend
flavors. Before serving, cook rice according to directions on box. Serve
chicken and sauce over rice. Serves 6.
Posted to recipelu-digest Volume 01 Number 342 by James and Susan Kirkland
<kirkland@gj.net> on Dec 05, 1997
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”