Wednesday, 22 October 2014


6 skinless chicken breasts
1 lg. can tomato sauce
1 sm. can tomato puree
1 can sliced mushrooms
1 can ripe olives
1 tbsp. garlic
1 tbsp. lemon juice
1 tsp. oregano
1 onion, chopped
1/2 c. wine or brandy (optional)
2 c. rice
Salt to taste
Wash and remove fat from chicken. Bake in 350 degree oven for about
an hour. Meanwhile, combine all other ingredients except rice). Put
chicken and sauce in a slow cooker/Crock Pot on low heat and cook for
at least 4 hours to blend flavors. Before serving, cook rice according to
directions on box. Serve chicken and sauce over rice.
Serves 6.

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