I like to take the chicken breasts straight from the freezer, rinse them and cut out any veins or fat with a sharp knife while still frozen. Then I brown them on a grill pan sprayed with non-stick spray and set to high so that the breasts donít cook, but still have the grill marks. A package of Italian dressing mix is sprinkled over the chicken, and sun-dried tomatoes and fresh basil are added. This one is really easy!
2 pounds frozen boneless skinless chicken breast halves, trimmed of veins & fat, and cut into 8 serving size pieces
coarsely ground black pepper
1 envelope Italian salad dressing mix
2 cloves garlic, finely minced
4 to 6 sprigs fresh basil
1/2 cup sun-dried tomato strips, (oil packed) well-drained
1 1/2 cups heavy whipping cream
Fresh basil, for garnish
- Place the chicken breasts on a grill pan that has been sprayed with non-stick spray and is heated to high heat; when the pieces have grill marks on both sides, transfer them to a 4-6 quart slow cooker.
- Cover, set the slow cooker to low, and let cook 4-6 hours or until the chicken is cooked through and it's time for dinner.
- Remove the basil sprigs and discard.
- Transfer the chicken breasts to a serving platter, whisk the whipping cream into the sauce in the slow cooker; pour the sauce over the chicken, and serve, garnished with fresh basil, over pasta, gnocci, or polenta.
Amount Per Serving
Calories 340 Calories from Fat 216
Percent Total Calories From: Fat 64% Protein 33% Carb. 3%
Nutrient Amount per Serving:
Total Fat 24 g
Saturated Fat 12 g
Cholesterol 138 mg
Sodium 89 mg
Total Carbohydrate 3 g
Dietary Fiber 0 g
Sugars 0 g
Protein 28 g
Vitamin A 16% Vitamin C 2% Calcium 0% Iron 6%
If you donít have a grill pan, or canít find one in your area, you can order one from Amazon: Lodge L8SGP3 Pre-Seasoned Square Grill Pan, 10.5-inch