FRENCH CHICKEN
Why I Love This Recipe
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!!
Ingredients You'll Need
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
Directions
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!
