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Post by chicagobeth on Jan 11, 2007 21:20:12 GMT -5
This is from Fix It and Forget It Lightly - it was excellent.
Chicken Breasts with Rosemary
(makes 4 servings)
4 boneless, skinless chicken breasts halves (4 oz. each)
1 1/2 tsp. balsamic vinegar
1 tsp. minced garlic
1 T. grated lemon rind
1/4 tsp. salt
1/8 tsp. black pepper
1/2 c. dry white wine or red. sodium chicken broth
1 tsp. finely chopped fresh or 1/2 tsp. dried, crumbled rosemary leaves
1/2 c. fresh tomato diced
1. Place chicken breasts in slow cooker.
2. Mix vinegar, garlic, lemon rind, salt, pepper and wine or broth. Pour over chicken.
3. Cover, Cook on low 6 hours or High 3 hours.
4. One-half hour before the end of the cooking time, stir in rosemary and fresh tomato.
I served this over brown rice and my DH said it was the best thing I've ever made in the crock pot!
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Post by katelight on Jan 12, 2007 7:45:51 GMT -5
Beth, this looks wonderful. Did you use wine or broth. Fresh rosemary or dried?
Thanks for posting this recipe
Katie
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Post by girliepurple on Jan 12, 2007 8:49:50 GMT -5
Beth, this does sound great, I am printing out to make on Sunday...I will have to modify a little due to ingredients on hand in my house but I'm sure it will be fine. Now tell me honestly...6 hours on low for 4 chicken breasts and they didn't come out dry? I always have that problem. But I hate buying chicken with bones to use in the crockpot, so I'm happy your recipe is boneless. Anyway...I will try it, thanks!
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Post by chicagobeth on Jan 12, 2007 9:02:01 GMT -5
Hey ladies-
I did mine 3 hours on High (probably a little over that by the time we ate) and they were very moist and not dry at all. I used broth (really a powder mixed with water) and dried rosemary. I think it was the lemon zest that really made this dish. If I make it again I may up the vinegar a bit. You also may want to add a touch of salt at the end.
Let me know if you make it and like it!!
-Beth
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Post by katelight on Jan 15, 2007 7:42:37 GMT -5
Hi
Made this for supper Saturday night. It was gooood, even DH mostly liked it(he's not a big chicken fan) I had some cooking sherry in the cupboard so I used 1/4C sherry and 1/4C broth. I will also up the vinegar the next time and maybe cut back just a bit on the lemon zest. Cooked on high for 3 hrs and will check at 2.5 next time.
Thanks for the recipe Beth. Nice to have a new item for the rotation.
Katie
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Post by chicagobeth on Jan 15, 2007 8:24:08 GMT -5
Glad you liked it!!
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Post by girliepurple on Jan 15, 2007 11:39:18 GMT -5
My crockpot is either too old or a mega-cooker because my chicken came out dry....  ...I cooked it only 2 hours or so on high, not even, I switched to low at some point....but I will save the recipe and bake them in the oven next time. It is still very tasty and lots of gravy so I will still eat them, as a matter of fact I'm having one over brown rice for lunch today!  |
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Post by ema2two on Jan 16, 2007 7:10:47 GMT -5
I made this last night. I thought the sauce was tasty, though my balsamic was a bit old and may not have had the best flavors. I got a fresh lemon and grated the rind, since Beth said the lemon was what she thought made the dish. Also got fresh rosemary at the store. I've never used it before. I cut the leaves off the thick stems and then tried to cut them small, but they weren't tiny. Wasn't sure if I was supposed to strain the pieces out of the sauce or it was OK to eat them, as they were not soft and mushy leaves, even after 6 hours on low on the crock pot. Herb mavens, can you enlighten me? The chicken I got at the store was two humongous boneless skinless breasts: two pieces were 1.5 lbs, and the recipe calls for 4-4 oz pieces. I cooked them for 6 hours on low in my 5-6 quart crock (bigger than the recommended size), and they did come out dry. When I reheat what's left, I'm going to cut it into pieces so it soaks up more of the sauce and hopefully gets 'moisturized'. I thought maybe it was because they were so big, though I did open the crock since I was home most of the time they were cooking and turned them over so all of the pieces were in the sauce for part of the cooking time. After reading your comments, I see that maybe it's just too long. My kids liked the chicken, though it was dry.
Had to laugh when I asked DH if he liked it (by far the pickiest eater in my house). He said it was good, but not worth the effort to make it again. Can you imagine anything this good that takes less effort? It was soooo easy. I'll make it again, but with smaller chicken breasts and cooked for 4 hours on low, and with a fresh bottle of balsamic vinegar.
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Post by chicagobeth on Jan 16, 2007 8:22:22 GMT -5
Ema - my chicken breasts were big like that two but I split them in half so I ended up having four thinner pieces that were all in the sauce the whole time. Maybe that's why mine didn't come out dry. If you use real rosemary I think you need to chop it very small but it is definitely edible.
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Post by becky on Jan 16, 2007 22:30:58 GMT -5
I like the flavors in this recipe, but I used chicken thighs. They "stew" nicely and don't get dry, even with long cooking. Thanks for the recipe.
Becky
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...I cooked it only 2 hours or so on high, not even, I switched to low at some point....but I will save the recipe and bake them in the oven next time. It is still very tasty and lots of gravy so I will still eat them, as a matter of fact I'm having one over brown rice for lunch today! 
