Chicken with Mushroom Sauce

Ingredients

• 3 lbs. chicken breast, halved
• 2 TBS butter, melted
• 2 TBS dried parsley
• 1/2 tsp dried tarragon
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 jar sliced mushrooms, drained
• 1/2 c white wine or chicken broth
• 2 TBS cornstarch
• 1/4 c cold water

Directions

1. Place the chicken in a slow cooker.  Brush with butter.  Sprinkle with parsley, tarragon, salt and pepper.  Top with mushrooms.  Pour wine over all.  Cover and cook on low for 7-8 hours.
2. Remove chicken and keep warm.  Skim fat from cooking juices.  In a saucepan, combine cornstarch and water until smooth.  Gradually add cooking juices.  Bring to a boil; cook and stir for 2 minutes or until thick.  Serve with chicken.

serves 12

Chicken Marrakesh

Looking for something with a little international flair?  Try this great Moroccan style chicken!  Another crockpot meal for an easy meal too.

Ingredients:

• 1 onion, sliced
• 2 cloves garlic, minced (optional)
• 2 large carrots, peeled and diced
• 2 large sweet potatoes, peeled and diced
• 1 (15 oz.) can garbanzo beans, drained and rinsed
• 2 lb skinless, boneless chicken breast halves, cut into 2-inch pieces
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/2 tsp ground black pepper
• 1 tsp dried parsley
• 1 tsp salt
• 1 (14.5 oz) can diced tomatoes

Directions:

1. Place the onion, garlic, carrots, sweet potatoes, garbanzo beans, and chicken breast pieces into a slow cooker. In a bowl, mix the cumin, turmeric, cinnamon, black pepper, parsley, and salt, and sprinkle over the chicken and vegetables. Pour in the tomatoes, and stir to combine.
2. Cover the cooker, set to low, and cook until the sweet potatoes are tender and the sauce has thickened, 6 to 8 hours.

Crispy Chicken Nuggets

This will probably be my last post for awhile. My family and I have made the big decision to move out of state, and I may not have computer access for awhile. Isn't that just horrendous?! So I've decided to share my kids new favorite summer treat that is much healthier than regular breaded and fried nuggets.

Ingredients:

• 2 egg whites
• 1 tablespoon water
• 2 1/2 cups rice crisp cereal
• 1 1/2 teaspoons paprika*
• 1 teaspoon seasoned salt*
• 1/8 teaspoon garlic powder*
• 1/8 teaspoon onion powder*
• 1 lb. boneless, skinless chicken breasts
• 1 TBS butter, melted
• 1/4 c reduced-fat ranch salad dressing

Directions:

1. In shallow dish combine egg whites and water. On large sheet of wax paper combine rice crisp cereal, paprika, seasoned salt, garlic powder and onion powder.
2. Cut chicken into 1 1/2-inch pieces. Dip chicken pieces into egg white mixture, coating all sides. Roll in cereal mixture. Place in single layer on ungreased baking sheet. Drizzle with melted butter. Bake at 450°F about 12 minutes or until no longer pink in center.
3. Serve warm with salad dressing as dipping sauce.

*Note: For a different flavor, substitute 1 package (1.25 oz.) reduced-sodium taco seasoning for the paprika, seasoned salt, garlic powder and onion powder.