Mary & Martha's Kitchen Recipe

Category	Crock Pot and Slow Cooker
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Slightly Italian Chicken Recipe cooking spray 4 Lg boneless chicken breasts -- (Remove all skin) 1 Can mushroom pieces -- drained 1 Can artichoke hearts -- drain 1 Bunch green onions -- chopped Sauce- 1 Tablespoon Qk-cooking tapioca -- (heaping 2 Tablespoons Fresh lemon juice -- * 1 Teaspoon Dried oregano 1 Teaspoon Garlic powder 1 Env. low-sod. ckn bouillon 1/3 Cup Low-cal Italian salad dsg. 1/2 Cup White wine 1 Teaspoon Worcestershire sauce -- ** Spray crock inside with Vegetable Spray. Place drained mushrooms, drained artichoke hearts and chopped green onions in bottom of crockpot. Sprinkle vegetables with a heaping Tablespoon of quick-cooking tapioca and 1 envelope of chicken bouillon (I use MBT brand of low-sodium chicken bouillon, but any will do). If you're using granulated bouillon, use about a heaping teaspoon. Place well-washed and dried boneless chicken breasts (all skin and fat removed). Combine remaining sauce ingredients and pour on top of chicken and vegetables. Cover and set crockpot on High. Cook 5-6 hours or until tender. The tapioca thickens the sauce while it cooks (you can't even guess the tapioca is in there later). I used Minute Maid fresh frozen lemon juice because I don't like the taste of Real-Lemon and I didn't have a fresh lemon on hand. ** I use Angostura brand low-sodium worcestershire

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<h1>Slightly Italian Chicken</h1> <h2>Recipe</h2><p> <P><P>cooking spray 4 Lg boneless chicken breasts <P>-- (Remove all skin) 1 Can mushroom pieces -- drained <P>1 Can artichoke hearts -- drain <P>1 Bunch green onions -- chopped <P>Sauce- 1 Tablespoon Qk-cooking tapioca -- (heaping <P>2 Tablespoons Fresh lemon juice -- * <P>1 Teaspoon Dried oregano <P>1 Teaspoon Garlic powder <P>1 Env. low-sod. ckn bouillon <P>1/3 Cup Low-cal Italian salad dsg. <P>1/2 Cup White wine <P>1 Teaspoon Worcestershire sauce -- ** <P><P>Spray crock inside with Vegetable Spray. Place drained mushrooms, drained artichoke hearts and chopped green onions in bottom of crockpot. Sprinkle vegetables with a heaping Tablespoon of quick-cooking tapioca and 1 envelope of chicken bouillon (I use MBT brand of low-sodium chicken bouillon, but any will do). If you're using granulated bouillon, use about a heaping teaspoon. Place well-washed and dried boneless chicken breasts (all skin and fat removed). Combine remaining sauce ingredients and pour on top of chicken and vegetables. Cover and set crockpot on High. Cook 5-6 hours or until tender. The tapioca thickens the sauce while it cooks (you can't even guess the tapioca is in there later). I used Minute Maid fresh frozen lemon juice because I don't like the taste of Real-Lemon and I didn't have a fresh lemon on hand. ** I use Angostura brand low-sodium worcestershire <div><a href='http://www.maryandmarthaskitchen.com/Slightly_Italian_Chicken/37360/' title='Slightly Italian Chicken Recipe'>Slightly Italian Chicken Recipe</a></div>

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