Post by JJ Judkins on Jan 13, 2006 19:24:33 GMT -6
**Exported from Cookbook Wizard Recipe Software**v2.0
Recipe Name: Crockpot Rosemary and Red Pepper Chicken
Cuisine:
Category: poultry
Preparation:
Temperature:
Servings: 4
Ingredients:
1 sml onion, thinly sliced
1 med red bell pepper, seeded and thinly sliced
4 clv garlic, minced
2 t dried rosemary
1/2 t dried oregano
8 oz turkey Italian sausages, casings removed
8 skinless, boneless chicken breast halves (4 oz)
1/4 t coarsely ground pepper
1/4 c dry vermouth (or use chicken stock)
1 1/2 T cornstarch
2 T cold water salt to taste
Instructions:
In a 5 to 6 quart slow cooker, combine onion, bell pepper,
garlic, rosemary, and oregano. Crumble sausages over onion
mixture. Rinse chicken and pat dry; arrange in a single layer over
sausage. Sprinkle with pepper. Pour in vermouth. Cover, and cook
on Low setting for 5 to 7 hours, or until chicken is tender and
cooked through when pierced. Transfer chicken to a warm, deep
platter, and cover to keep warm. In a small bowl, stir together
cornstarch and cold water. Stir into cooking liquid in slow
cooker. Increase heat to High, and cover. Cook, stirring 2 to 3
times, until sauce is thickened (about 10 more minutes). Season to
taste with salt. Spoon sauce over chicken. Makes 8 servings.
Nutritional information: 200 calories, 4 g fat, 32 g protein,
5 g carbohydrates, 87 mg cholesterol, 457 mg sodium, 1 g fiber.
-------------v2.0
Recipe Name: Crockpot Rosemary and Red Pepper Chicken
Cuisine:
Category: poultry
Preparation:
Temperature:
Servings: 4
Ingredients:
1 sml onion, thinly sliced
1 med red bell pepper, seeded and thinly sliced
4 clv garlic, minced
2 t dried rosemary
1/2 t dried oregano
8 oz turkey Italian sausages, casings removed
8 skinless, boneless chicken breast halves (4 oz)
1/4 t coarsely ground pepper
1/4 c dry vermouth (or use chicken stock)
1 1/2 T cornstarch
2 T cold water salt to taste
Instructions:
In a 5 to 6 quart slow cooker, combine onion, bell pepper,
garlic, rosemary, and oregano. Crumble sausages over onion
mixture. Rinse chicken and pat dry; arrange in a single layer over
sausage. Sprinkle with pepper. Pour in vermouth. Cover, and cook
on Low setting for 5 to 7 hours, or until chicken is tender and
cooked through when pierced. Transfer chicken to a warm, deep
platter, and cover to keep warm. In a small bowl, stir together
cornstarch and cold water. Stir into cooking liquid in slow
cooker. Increase heat to High, and cover. Cook, stirring 2 to 3
times, until sauce is thickened (about 10 more minutes). Season to
taste with salt. Spoon sauce over chicken. Makes 8 servings.
Nutritional information: 200 calories, 4 g fat, 32 g protein,
5 g carbohydrates, 87 mg cholesterol, 457 mg sodium, 1 g fiber.
-------------v2.0