4
skinless, boneless chicken breast halves (about 1 pound)
1/3
cup coarsely chopped fresh or 1 tablespoon dried basil leaves
1
package (8 ounces) sliced mushrooms (3 cups)
1
can (2 1/4 ounces) sliced ripe olives, rinsed and drained
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Steps
1
Place all ingredients in 2- to 4 1/2-quart slow cooker.
2
Cover and cook on low heat setting 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
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The best way to cut sun-dried tomato halves into julienne strips is to use a kitchen scissors. You purchased bulk sun-dried tomatoes? You will need about 30 tomato halves for a cup of julienne strips.
Polenta, an Italian cornmeal favorite, is the perfect mate for this flavorful chicken dish. Either make your favorite polenta recipe, or purchase the polenta found in your supermarket's refrigerated-foods section of the produce area. Sauté thick slices of polenta in olive oil until golden brown on both sides. hot, whole green beans.
To make this a real Italian treat, sprinkle with shredded Parmesan cheese and about 1/2 cup toasted pine nuts. To toast the nuts, cook them in a heavy skillet over medium-low heat about 5 minutes, stirring frequently until they begin to brown. Then stir them constantly until they are golden brown and you can smell that wonderful nutty aroma.
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Nutrition Facts
Serving Size:1 Serving
Calories
225
Calories from Fat
55
Total Fat
6g
Saturated Fat
1g
Cholesterol
75mg
Sodium
650mg
Total Carbohydrate
16g
Dietary Fiber
4g
Protein
31g
% Daily Value*:
Iron
22%
22%
Exchanges:
3 Vegetable; 4 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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