Post by JJ Judkins on Oct 16, 2007 16:59:55 GMT -6
Baked Chicken Breasts (Crockpot)
4-6 chicken breast halves (skinned if desired)
2 T (30 ml) butter or margarine, melted
1 can (10-3/4 oz/301 g) condensed cream of chicken
soup
1/2 cup (120 ml) dry sherry
1 teaspoon (5 ml) leaf tarragon OR leaf rosemary
1 teaspoon (5 ml) Worcestershire sauce
1/4 teaspoon (1.25 ml) garlic powder
1 can (4 oz/112 g) sliced mushrooms, drained
Rinse chicken breasts and pat dry; place in crockpot.Ê
Combine
remaining ingredients and pour over chicken breasts.Ê
Cover and
cook on LOW for 8 to 10 hours or on HIGH 4 to 5 hours.
Makes 4 to 6 servings.
Per serving (each breast half): 356 cal., 22 g fat,
683 mg sodium,
32 g protein, 7 g carbo., 110 mg chol.
4-6 chicken breast halves (skinned if desired)
2 T (30 ml) butter or margarine, melted
1 can (10-3/4 oz/301 g) condensed cream of chicken
soup
1/2 cup (120 ml) dry sherry
1 teaspoon (5 ml) leaf tarragon OR leaf rosemary
1 teaspoon (5 ml) Worcestershire sauce
1/4 teaspoon (1.25 ml) garlic powder
1 can (4 oz/112 g) sliced mushrooms, drained
Rinse chicken breasts and pat dry; place in crockpot.Ê
Combine
remaining ingredients and pour over chicken breasts.Ê
Cover and
cook on LOW for 8 to 10 hours or on HIGH 4 to 5 hours.
Makes 4 to 6 servings.
Per serving (each breast half): 356 cal., 22 g fat,
683 mg sodium,
32 g protein, 7 g carbo., 110 mg chol.