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Best Italian Chicken

Best Italian Chicken
“A friend gave me this easy, low-fat recipe years ago, and I've tweaked the spices to my family's tastes. I'm requested to make it at least twice a month.” -Judi Guizado of Rancho Cucamonga, California
6 ServingsPrep: 20 min. Cook: 3 hours

Ingredients

  • 6 boneless skinless chicken breast halves (about 8 ounces each)
  • 1 can (14-1/2 ounces) Italian stewed tomatoes
  • 3/4 cup plus 3 tablespoons water, divided
  • 2 tablespoons dried minced onion
  • 2 teaspoons chicken bouillon granules
  • 2 teaspoons chili powder
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 3 tablespoons cornstarch
  • Hot cooked rice

Directions

  • Place chicken in a 5-qt. slow cooker. In a small bowl, combine the
  • tomatoes, 3/4 cup water, onion, bouillon and seasonings; pour over
  • chicken. Cover and cook on low for 3-4 hours or until a meat
  • thermometer reads 170°.
  • Transfer chicken to a serving platter; keep warm. Skim fat from
  • cooking juices; transfer to a small saucepan. Bring liquid to a
  • boil. Combine cornstarch and remaining water until smooth. Gradually
  • stir into the pan. Bring to a boil; cook and stir for 2 minutes or
  • until thickened. Serve with chicken and rice.
  • Yield: 6 servings.
© Taste of Home 2012

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Best Italian Chicken (continued)

Nutrition Facts: 1 chicken breast half with about 1/2 cup sauce (calculated without rice) equals 285 calories, 5 g fat (2 g saturated fat), 125 mg cholesterol, 627 mg sodium, 10 g carbohydrate, 2 g fiber, 47 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2012