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Provençale Chicken Supper
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| Use bone-in chicken breasts for this French-country dish. Yield: 4 servings (serving size: 1 chicken breast half and 1 cup bean mixture) | |
| 4 (6-ounce) | skinned chicken breast halves |
| 2 teaspoons | dried basil |
| 1/8 teaspoon | salt |
| 1/8 teaspoon | black pepper |
| 1 cup | diced yellow bell pepper |
| 1 (16-ounce) can | cannellini beans or other white beans, rinsed and drained |
| 1 (14 1/2-ounce) can | pasta-style tomatoes, undrained |
Place the chicken in an electric slow cooker; sprinkle with basil, salt, and black pepper. Add the bell pepper, beans, and tomatoes. Cover with lid; cook on low-heat setting for 8 hours.
CALORIES 296 (10% from fat); FAT 3.4g (sat 0.6g,mono 0.8g,poly 1.3g); IRON 4mg; CHOLESTEROL 66mg; CALCIUM 81mg; CARBOHYDRATE 32.5g; SODIUM 785mg; PROTEIN 34g; FIBER 5.1g
Cooking Light, SEPTEMBER 1999
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