After my job interview Friday, I returned home to a wonderful dinner. It was a Greek-influenced sundried tomato chicken slow cooker dish that I made for the first time that turned out great!
Here's the recipe:
Sundried-Tomato Chicken
(adapted from the book, "FIx-It and Forget-It Lightly" by Phyllis Pellman Good)
Ingredients:
1TB Olive Oil
3lbs Boneless, Skinless Chicken Breasts, cut into 8 pieces
2 Garlic Cloves, minced
1/2 Cup White Wine
1 1/2 Cups Far-Free, Low-Sodium Chicken Stock
1 tsp. dried basil
1/2 Cup Chopped, Sun-dried Tomatoes
1/4 Cup Onion
1/2 Cup Feta Cheese
1. Heat oil in skillet. Add several pieces of chicken at a time, but make sure not to crowd the skillet so the chicken can brown evenly.
2. Transfer chicken to slow cooker as it finishes browning
3. Add garlic, wine, chicken stock, and basil to skillet. Bring to a boil. Scrape up any bits from the bottom of the pan.
4. Pour over chicken.
5. Put onions into pan and sautee for a couple of minutes.
6. Pour onions and then scatter the feta cheese and tomatoes over the chicken.
7. Cover. Cook on low 4-6 hours.
I added the onions and the cheese, which added a lot of great flavor. Then make a celebratory drink with the leftover wine.
Corey's Black Cherry& White Wine Spritzer
Ingredients:
White Wine
Black Cherry Fresca
Citrus Juice from a citrus fruit can medley
Pour equal amounts (1/3 of glass) of each ingredient in a glass and enjoy!
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