Sunday, May 08, 2011

Recipe: Slow Cooker Tuscan Chicken

This recipe is from the American Heart Association (originally in their 4th edition low-fat, low-cholesterol cookbook).  I received it at a conference where they were a vendor.

Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 tsp dried basil, crumbled
- 1 tsp dried oregano, crumbled
- 1 14.5 oz can no-salt-added diced tomatoes, undrained
- 1 9 oz package frozen artichoke hearts, thawed (I used canned artichoke hearts)
- 1 cup fat-free, low-sodium chicken broth
- 1 2.25 oz can sliced black olives, drained
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp crushed red pepper

Directions
1.  Discard all visible fat from the chicken.  Sprinkle both sides with the basil and oregano.  Put the chicken in a 3.5-4 quart slow cooker.
2.  Stir in the remaining ingredients.  Cook, covered, on high for 3-4 hours or on low for 7-8 hours.

Nutrition (per serving, serves 8)
- Calories:  162
- Total Fat:  2.5 g
   Saturated:  0.5 g
   Trans:  0.0 g
   Poly:  0.5 g
   Mono:  1.0 g
- Cholesterol:  65 mg
- Sodium:  334 mg
- Carbohydrates:  6 g
   Fiber:  4 g
   Sugar:  2 g
- Protein:  28 g

Dietary Exchanges:  1 Vegetable, 3 Very Lean Meat

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