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Italian Sun-Dried Tomato Chicken Breasts

  • Prep 15 min
  • Total 8 hr 15 min
  • Servings 4

Delicious sun-dried tomato chicken breasts – perfect for Italian cuisine made in slow cooker ...MORE+ LESS-

Ingredients

1
package (3 ounces) sun-dried tomatoes (not oil-packed), cut into julienne strips (about 1 cup)
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

Steps

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  • 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.

Expert Tips

  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
225
Calories from Fat
55
% Daily Value
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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