 |
Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 6 |
|
I got the original recipe from a cookbook titled When Friends Cook by the Friends of the Minneapolis Institute of Arts. I've made several changes to suit my taste and dietary wants, so this is my version. Be sure not to skip the overnight part, as it really adds to the flavor of this dish. For this reason it's also a great company entree. I love it because it's low carb, but full of flavor. Ingredients:
6 large boneless skinless chicken breasts |
2 stalks celery, coarsely chopped |
1 large onion, coarsely chopped |
1 large green pepper, coarsely chopped |
3 cloves garlic, crushed and chopped |
1 lb fresh mushrooms, halved if large |
1/2 cup green olives or 1/2 cup black olives, coarsely chopped |
1 1/2 teaspoons italian seasoning, crushed |
1/2 teaspoon crushed red pepper flakes, for heat (optional) |
1 cup crumbled blue cheese |
2 cups prepared low-carb spaghetti sauce |
1/2 cup cabernet sauvignon wine or 1/2 cup merlot or 1/2 cup sangiovese wine |
Directions:
1. In a large greased baking or roasting pan, place the chicken breasts and top with all of the vegetables.
2. Sprinkle with the seasonings and cheese.
3. Top with the spaghetti sauce mixed with the wine.
4. Cover tightly with foil and bake at 300 degrees for 2 hours.
5. Refrigerate overnight to meld and deepen flavors.
6. Reheat uncovered at 350 until hot and bubbly.
7. If you're not counting carbs, serve this over pasta, but it's just as great on its own.
|
|