Pacific rim chicken

6 servings

Ingredients

QuantityIngredient
1largeOnion; finely chopped
1largeGreen bell pepper; chopped
4largesChicken breast halves w/o skin and fat; (to 5) about 3.5 lbs
1can(8 oz) crushed pineapple in juice
¾cupChicken broth (defatted) low-sodium or regular
¼cupDry sherry
2tablespoonsSoy sauce, low sodium
1tablespoonLight brown sugar; packed
2teaspoonsRice vinegar
½teaspoonGround ginger
½teaspoonSalt; optional
¼teaspoonBlack pepper
1⅓cupLong-grain rice cooked as directed

Directions

Recipe by: Skinny One-Pot Meals - ISBN 0-940625-75-X In large crock pot, combine onion and green pepper. Arrange chicken over vegetables.

In medium bowl combine pineapple and juice, broth, sherry, soy sauce, brown sugar, vinegar, ginger, salt, if desired, and black pepper.

Stir to mix. Pour over chicken. Cover and cook on high 1 hour. Reduce heat to low, stir chicken into sauce, and cook an additional 5 to 6 hours or until chicken is done.

Remove and reserve chicken in medium bowl. Transfer liquid and vegetables to saucepan. Quickly boil down sauce, stirring frequently, to thicken slightly.

Meanwhile, slice chicken meat. Arrange rice on serving platter.

Arrange chicken slices over rice. Pour sauce over all.

NUTRITIONAL DATA (based on 6 servings): Per Serving: Calories 421 Fat (gm) 4.9 Sat. fat (gm) 1⅖ Cholesterol (mg) 107 Sodium (mg) 277 Protein (gm) 43 Carbohydrate (gm) 45 % Calories from fat 11