For His Master's Veneration: Pollo Lento

Just because you are maintaining your presence at home doesn't mean you have to spend all day in the kitchen,(or at least all day cooking ~~ there is all KINDS of other things to do in there). Pollo Lento just means slow chicken. If you are one of the lucky ones telecommuting, You may find your mind drifting on the exciting aromas that develop.

Here is a nearly forgotten standby for the slow cooker. Chicken breasts in spaghetti sauce. Add a touch of special, serve with a crunchy carrot salad and some roasted beans.

Ingredients:

4, skinless, boneless Chicken breast halves

1 (28 oz.) jar Spaghetti sauce

1 can stewed tomatoes

3 Tbs shrimp cocktail sauce

¼ lb. sliced Fresh mushrooms

½ Yellow onion, minced

2 Tbs minced Garlic

1½ tsp. Dried oregano

½ tsp. Dried basil

½ tsp. Ground black pepper

Directions:

Wipe out and spray your slow cooker, Always do this! Set on low.

Rinse and pat the chicken dry with paper towels. Season with salt and paper to taste.

Mince the onion and garlic into a large bowl.

Stir in the spaghetti sauce, stewed tomatoes, oregano, and basil.

Pour half of this sauce into the slow cooker.

Warm oil in a large skillet and brown the outside of each breast.

Place them in the cooker as they become golden.

Pour the rest of the sauce over the chicken. Spoon a tablespoon of shrimp cocktail sauce on each breast.

Cover and let cook on low for 6 – 7 hours, or until the chicken is tender.

For your sides:

Carrot salad

½ lbs shredded carrots

1 apple - peeled, cored and shredded

2 tablespoons freshly squeezed lemon juice

1/3 cup dried cranberries

1/4 cup fat free plain Greek style yogurt

1/4 cup mayonnaise

1 Tbs sugar substitute

½ tsp mustard

½ tsp salt

Directions:

Wash, peel and shred 3 carrots, or just buy it that way.

Peel and core the apple, then grate it into the carrot.

Stir in the cranberries and squeeze lemon juice over all and mix well. (this will help keep the apple from turning brown)

In a bowl mix together the yogurt and mayonnaise, stir in the sweetener and ½ tsp mustard along with the salt.

Stir this dressing into the carrot mixture, cover and let blend in the refrigerator while the chicken cooks.

Green beans:

I prefer to roast the green beans, so rinse, snip, and toss with olive oil. Scatter on a lined, sprayed baking sheet. Sprinkle with salt and let roast in a 400 degree oven for about 25 – 30 minutes.

(if you wish, slide in some garlic bread to heat along side.)

When chicken is done, remove each breast and place on a platter. Sprinkle well with Parmesan cheese and cover with a tent of foil to rest for 5 minutes.