Best Italian Chicken Recipe

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A friend gave me this easy, low-fat chicken 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, Rancho Cucamonga, California

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Best Italian Chicken Recipe

Prep: 20 min. Cook: 3 hours

Yield: 6 Servings

20 180 200

Ingredients

6 boneless skinless chicken breast halves
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 thermometer reads 170°.
Transfer chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; bring 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.

Nutritional 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.

Originally published as Italian Chicken in Simple & Delicious September/October 2008, p58