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GREEK-STYLE CHICKEN
4 to 6 skinless chicken breasts
1 large. can (425 grams) tomato sauce
1 can (400 grams) diced tomatoes with juice
1 can sliced mushrooms
1 can (100 grams) sliced ripe olives
2 cloves garlic, minced
1 tablespoon. lemon juice
1 teaspoon. dried leaf oregano
½ cup chopped onion
½ cup dry white wine (optional)
2 cups hot cooked rice
Salt to taste
Wash chicken and pat dry. Bake in 180°C oven for about 30 minutes.
Meanwhile, combine all other ingredients (except rice). Dice chicken
and combine with the sauce; cover and cook on low for 4 to 5 hours.
Serve chicken and sauce with hot cooked rice.
Serves 4 to 6.
EASY CHICKEN WITH POTATOES
4 boneless, skinless chicken breast halves
1/2 cup Italian salad dressing
1 teaspoon Italian seasoning (or mix basil, oregano, crushed red pepper,
and garlic powder to equal same)
1/2 cup grated Parmesan or Romano cheese
4 to 6 medium potatoes, peeled and cut into wedges or thick slices
Place chicken in bottom of Ceramic Pot. Sprinkle with half of the
Italian dressing, spices, and the grated cheese. Put the potatoes on
top or around the chicken. Sprinkle with the rest of the dressing,
spices, and cheese.
Cook on low for about 6-8 hours, or until the chicken is done and
potatoes are tender.
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