Monday, February 11, 2008

Sun-dried Tomato and Artichoke Heart Chicken

My mom ususally makes this in a large frying pan or wok, but I made it in the crockpot tonight and it was delicious. I added about a cup of water as well to dilute the Italian dressing. Serve with rice.

1 bottle of Italian Salad Dressing
1 1 /2 lbs. (approx) of boneless skinless chicken breasts or tenderloins
1 can of artichoke hearts in water
1/2 cup sun dried tomatoes
1 small can mushrooms
1 zucchini, sliced, optional

Combine everything in a crock pot. Cook and let the sweet aroma fill your house all day long. Enjoy!

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