Provencal Chicken
Source of Recipe
Joanna M. Lund
Recipe Introduction
I've read so many stories about summers in Provence, where cooking is an art and life is lived to teh fullest, that even though I haven't visited that region of France, I wanted to celebrate its cooks' commitment to good food. Do chicken breast have to be boring? Mais non! (But no!)
Serves 4
List of Ingredients
- 1 (10 3/4-ounce) can Healthy Request Cream of Chicken Soup
- 1 cup (one 8-ounce can) tomatoes, finely chopped and undrained
- 2 teaspoons Worcestershire sauce
- 1 tablespoon dried parsley flakes
- 1/2 cup (one 2.5-ounce jar) sliced mushrooms, drained
- 1/4 cup (one 2-ounce jar) chopped pimiento, drained
- 1/2 cup chopped onion
- 1 cup (one 8-ounce can) small peas, rinsed and drained
- 16 ounces skinned and boned uncooked chicken breas, cut into four pieces
Instructions
- Spray a slow cooker container with butter-flavor cooking spray. In a slow cooker container, combine chicken soup, undrained tomatoes, Worcestershire sauce, and parsley flakes. Add mushrooms, pimiento, onion, and peas. Mix well to combine. Evenly arrange chicken pieces in soup mixture. Cover and cook on LOW for 8 hours. When serving, place 1 peice of chicken on a plate and spoon about 3/4 cup sauce mixture over top.
Final Comments
Each serving equals:
HE: 3 Protein * 1 Vegetable * 1/2 Bread * 1/2 Slider * 5 Optional Calories
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212 Calories * 4gm Fat * 27gm Protein * 17gm Carbohydrate *
707mg Sodium * 39mg Calcium * 3gm Fiber
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DIABETIC: 3 Meat * 1 Vegetable * 1 Starch
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