Thursday, March 10, 2011

Italian Chicken

Italian Chicken - by Grammy
2-4 chicken breasts
1 jar of pasta sauce - I like Barilla Marinara or Newman's Own Sockarooni
1 tsp cornstarch - optional

Trim chicken breasts, place in crockpot.  Pour sauce over the top.  Cook on Low for 5-7 hours.  If the sauce is too watery, add the cornstarch and let set for about 5 more minutes.  You can serve the chicken breasts whole, but I like to remove them from the pot and slice/shred the meat, which will make the meal "stretch", then I return the meat to the pot.  We enjoy it over whole wheat pasta, topped with shredded mozzarella or parmesan.

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