Basque-Style Chicken Stew
Source of Recipe
Internet
List of Ingredients
2 tablespoons olive oil
6 slices turkey bacon, Louis Rich --diced 1/2 inch
8 ounces mushroom -- sliced
1 green bell pepper -- cubed 1"
1 red bell pepper -- cubed 1"
1 bunch green onions -- 1/2 - 1 "chunks
1 pound boneless skinless chicken breasts -- 1" cubes
2 tablespoons balsamic vinegar
1/2 teaspoon marjoram
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup fat-free chick. broth, 1/3 less sod., Swan -- * see note
2 cups tomatoes, canned -- 16 oz Recipe
Heat olive oil in a large skillet; sauté bacon until browned. Add mushrooms, peppers and green onions and sauté for a minute. Add vinegar and cook 1 minute more, scraping up the browned bits from the bottom of the pan. Set aside. Place chicken in slow cooker. Add sautéed bacon and vegetable mixture to the pot, the olives (optional). Combine the remaining ingredients in a bowl and mix. Pour over chicken and vegetables in the slow cooker. Cover and cook on low for 8 - 10 hours. Can serve over rice.
* Recipe called for chicken breast halves without skin & regular chicken broth. (You get more meat if you use boneless skinless chicken breasts.
Serving size (1/4 recipe) Per Serving: 203 Calories, 8.7g Fat, 2.4g Fiber
Serves 4
4 points
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