The Gourmet Librarian
The "Gourmet Librarian" is a monthly series on the CCPL Website
July 2008
Sweet Tomato Chicken
Due to a recent gallbladder attack and subsequent surgery, I've had to be on a 'no fat' diet. This is a tricky feat for someone who loves to eat and cook as much as I do! Needless to say, I had to put away all of my Paula Deen cookbooks. I began searching through my own recipes and attempted to find some that I could alter in order to make it as 'fat free' as possible.
My doctor told me that chicken and fish would become my new best friends. I'm not huge fan of fish, but I love chicken. This month's recipe - Sweet Tomato Chicken - is a super simple crockpot dish that I have made for years. My husband and children love it and I hope you will too!
See You Next Month! Meet Me In The Kitchen!
Lisa, The Gourmet Librarian
Sweet Tomato Chicken
Ingredients:
- 3 cans of diced tomatoes
- 1 can of sweetened condensed milk
- 1 onion chopped
- 1 package of mushrooms
- 6 chicken breasts
Directions:
Mix the first 4 ingredients. Place 1/2 of the tomato mixture in the crockpot. Place the chicken breasts in the crockpot. Cover the chicken with the remaining tomato mixture. Cook on high for 5 to 6 hours.
Note:
I use the fat-free sweetened condensed milk to make this dish virtually fat-free. I also use two onions instead of one because I am such an onion fan. I serve the chicken on white rice with a side of green beans and a salad. Make sure to spoon a generous amount of the tomato mixture over the chicken when serving the dish. The leftovers are delicious for lunch the next day or even dinner later in the week. To make it more appealing to my children, I sprinkle it with shredded cheese and call it "Cheesy Spaghetti Chicken".