Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Cooking spray |
| 4 larges | Boned and skinned chicken breast halves |
| 1 can | Mushroom pieces, drained |
| 1 can | Artichoke hearts, drain |
| 1 bunch | Green onions, chopped |
| 1 tablespoon | Tapioca, quick cooking kind |
| 2 tablespoons | Fresh lemon juice, * |
| 1 teaspoon | Oregano |
| 1 teaspoon | Garlic powder |
| 1 \N | Env low-sodium chicken broth |
| ⅓ cup | Low calorie Italian salad dressing |
| ½ cup | White wine |
| 1 teaspoon | Worcestershire sauce, ** |
SAUCE
Spray crock inside with Vegetable Spray. Place drained mushrooms, drained artichoke hearts and chopped green onions in bottom of crockpot. Sprinkle vegetables with a heaping Tablespoon of quick-cooking tapioca and 1 envelope of chicken bouillon (I use MBT brand of low-sodium chicken bouillon, but any will do). If you're using granulated bouillon, use about a heaping teaspoon. Place well-washed and dried boneless chicken breasts (all skin and fat removed). Combine remaining sauce ingredients and pour on top of chicken and vegetables. Cover and set crockpot on High. Cook 5-6 hours or until tender. The tapioca thickens the sauce while it cooks (you can't even guess the tapioca is in there later). I used Minute Maid fresh frozen lemon juice because I don't like the taste of Real-Lemon and I didn't have a fresh lemon on hand. ** I use Angostura brand low-sodium worcestershire
Posted to Digest eat-lf.v097.n040 by LaeBelle@... on Feb 11, 1997.