Recipes

FRENCH CHICKEN

Main Dish 

• 3 BONELESS/SKINLESS CHICKEN BREAST HALVES
• 1 CAN (14.5 OZ) DICED TOMATOES WITH BALSAMIC VINEGAR, BASIL & OILVE OIL, UNDRAINED
• 1 CAN (15-16 OZ) WHITE KIDNEY BEANS (CANELLINI)
• ½ LARGE, YELLOW BELL PEPPER, SLICED IN HALF VERTICALLY, THEN SLICED HORIZONTALLY INTO STRIPS
• ½ TEASP. EACH, DRIED OREGANO AND MINCED GARLIC
• ¼ TEASP. EACH, DRIED BASIL, SALT AND PEPPER
• ½ Tbl. EXTRA-VIRGIN OLVE OIL
• CHOPPED FRESH PARSLEY

MIX ALL INGREDIENTS, EXCEPT OLIVE OIL & PARSLEY IN A SLOW COOKER AND COOK ON LOW 6-8 HOURS, TILL CHICKEN IS COOKED THROUGH AND VEGETABLES ARE TENDER. STIR IN OLVE OIL. GARNISH BOWLS WITH PARSLEY, IF DESIRED. WHEN SERVED WITH A CRUSTY LOAF OF BREAD, THIS MAKES A WONDERFUL WINTER MEAL!

My friend Jodi brought this to work one night for our dinner. I don't know where she got the recipe, but it sure is tasty, and about as effortless to make as any recipe can be...ENJOY!!

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