Chicken Breasts in Sun-Dried Tomato Sauce

Chicken Sun Dried Tomatoes

A slow-cooker chicken in a sun-dried tomato sauce, with vegetables, and a dessert of a sweet fruit medley.

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Yield4 Servings
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 12 oz Skinless chicken breast
  • 10 Sun-dried tomatos - halves, quartered
  • 1 cup Onion - cut in thin half-moons
  • 1 1/2 cups Mushrooms - thinly sliced
  • 1/3 cup Dry white wine
  • 3 Garlic cloves - coarsely chopped
  • 1/2 tsp Ground black pepper
  • 1 tbsp Herbs de Provence - or Italian herb blend
  • 1 tbsp Arrowroot - or cornstarch dissolved
  • 3 tbsps Apple cider
  • 2 tbsps Pine nuts
  • Fruit:
  • 1/3 cup Frozen pitted sweet cherries - thawed
  • 4 Peaches - halved, pitted, sliced or 3 cups frozen sliced, unsweetened peaches, thawed
  • 1/4 tsp Cinnamon
  • 1 tsp Pure vanilla extract
  • Vegetables:
  • 16 oz Birds Eye frozen Steamfresh broccoli, carrots, sugar snap peas and water chestnuts – plus 1/2 cup wa
  • 2 tbsps Red wine vinegar - or apple cider vinegar
  • 2 tsps Dry mustard - plus 2 tablespoons water
  • 2 tbsps Dr. Sears' Zone Extra-virgin Olive Oil
  • 2 tbsps Water
Calories 359
Total Fat 11g
Carbohydrates 38g
Fiber 8g
Protein 24g

Instructions

  1. Layer the chicken, tomatoes, onions, mushrooms, wine, spices, and herbs in 3 1/2-quart slow cooker. Cover and cook on LOW for 4 to 5 hours.
  2. Dissolve arrowroot in cold juice, add to slow cooker, and cover and cook on HIGH for 15 to 20 minutes until sauce has thickened.
  3. Combine fruit, cinnamon, and vanilla. Toss; then divide among 4 serving bowls and set aside.
  4. Cook frozen vegetables as package directs. Drain and transfer to four small salad plates.
  5. Whisk vinegar, mustard, extra-virgin olive oil and water. Drizzle over vegetables.
  6. Transfer hot chicken and sauce to four shallow serving bowls.
  7. Garnish with pine nuts and serve immediately with vegetables.