Recipe: Slow-Cooked Greek Chicken (crock pot or skillet)

SLOW-COOKED GREEK CHICKEN

"Start this recipe in the morning and come home to Grecian aromas and a complete meal of chicken, carrots, and potatoes."

2 tablespoons lemon juice
1 teaspoon minced garlic
1 onion, chopped
1 (28 ounce) can chopped tomatoes, with juice
1 bay leaf
1/8 teaspoon ground black pepper
1 teaspoon dried oregano leaves
2 pounds boneless, skinless chicken breast halves
1 cup baby carrots
1 pound peeled red potatoes, cut in fourths
2 tablespoons all-purpose flour
3 tablespoons warm water
1/4 cup crumbled reduced-fat feta cheese

Combine lemon juice, garlic, onion, tomatoes, bay leaf, pepper, and oregano in a crock pot. If desired, brown chicken on both sides in skillet coated with nonstick cooking spray over medium heat or just add chicken directly to cooker.

Cover and cook on low heat for 8-10 hours. Add carrots and potatoes within the last few hours of cooking.

Before serving, remove chicken breasts and vegetables, and pour sauce from cooker into a saucepan. In a small bowl, combine flour and water to form a paste and add to sauce. Stir sauce over medium heat until bubbly and thickened.

To serve, pour sauce over chicken and vegetables, and sprinkle with feta cheese.

VARIATION:

TO COOK IN A SKILLET:
This recipe may also be prepared in a large skillet. Cook chicken until almost tender. Add tomatoes and vegetables and cook about 40-50 minutes over low heat until chicken is done and vegetables are tender.

Makes 6-8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories 216, Calories from fat 8%, Fat 2 g, Saturated Fat 1 g, Cholesterol 67 mg, Sodium 416 g, Carbohydrate 20 g, Dietary Fiber 2 g, Sugars 5 g, Protein 30 g

DIABETIC EXCHANGES:
1 starch, 1 vegetable, 3 very lean meat

Source: Holly Clegg's Trim and Terrific Gulf Coast Favorites by Holly Clegg