| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Crockpot, Main dish, Low fat, Poultry |
4 |
Servings |
INGREDIENTS
|
|
Cooking spray |
| 4 |
lg |
Boned and skinned chicken breast halves |
| 1 |
cn |
Mushroom pieces, drained |
| 1 |
cn |
Artichoke hearts, drain |
| 1 |
bn |
Green onions, chopped |
| 1 |
tb |
Tapioca, quick cooking kind |
| 2 |
tb |
Fresh lemon juice, * |
| 1 |
ts |
Oregano |
| 1 |
ts |
Garlic powder |
| 1 |
|
Env low-sodium chicken broth |
| 1/3 |
c |
Low calorie Italian salad dressing |
| 1/2 |
c |
White wine |
| 1 |
ts |
Worcestershire sauce, ** |
INSTRUCTIONS
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). 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
Posted to Digest eat-lf.v097.n040 by LaeBelle@aol.com on Feb 11, 1997.
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