Saturday, October 12, 2013

Harvest Chicken with Olives, Grapes & Rosemary

Inspired by a recipe in Dash Recipes , I cooked this in the crock pot on low while we went to the theater!  I sprinkled a little brown sugar on the chicken breast, add kalamata olives, purple grapes, a green onion, fennel and rosemary.  It was delicious!

Served with brown rice and green beans.  I added a little sesame oil to the water to cook the rice.  The Green Beans are Del Monte canned without salt.  Served with a glass of skim milk and 7 Grain Bread from New Day Bakery with Benecol margarine.

Enjoy your Sunday!

3 comments:

Lynne J said...

Oh-I want to come to your house!! Looks great, Cindy!

Heather Landry said...

This recipe sounds yummy Cindy! Thanks for sharing all of your cooking tips with us.

TrishEllenC said...

I saved my edition of DASH just to make this recipe. It was so good and I will make it again. Next time I might use chicken with the skin on but the recipe worked with skin off too. I just added more chicken broth to keep it moist.