Wednesday, December 24, 2008

Basil Chicken

So the week of any holiday, I usually take the easy way out with dinner. Let's face it, you are going to stuff your face with food, desserts, and those leftovers, for at least a few days so why go all crazy making special dinners in that same week.

Lo and behold though, yesterday morning I was in disbelief, I didn't have anything to really offer for dinner and takeout was not an option. I had already used my grilled cheese & soup dinner night on Monday night. What was I going to do? All of my meat was frozen.

Crockpot to the rescue! Nothing like pulling out a hunk of frozen chicken breasts all stuck together at 10am and knowing that they'll be all cooked and ready by 5:30 without the annoying unthawing process. This recipe comes from my friend Pam who I have "met" on my local knot board. It was so easy and I had everything in the house of course. I added about 1/4 of white wine to this recipe and let it cook. I served the chicken and "gravy" over white rice, yummy!

Basil Chicken


4 skinless chicken breast, whole
1/2 Teaspoon black pepper
1/2 Teaspoon dried basil
1 Can cream of celery soup
1/2 sliced green bell pepper
¼ cup white wine (optional)

Place chicken breasts in slow cooker. Sprinkle with pepper and basil. Spread soup (and wine if you are using) on top of chicken. Arrange slices of green pepper on top of soup. Cover and cook on low 6 to 8 hours.



And since it is Christmas Eve....a Merry Christmas to all!!!!! Have a safe & happy holiday!

2 comments:

Joelen said...

Oooh, you could anything on rice and I'll eat it! :) This looks like such an easy recipe that's full of flavor. I wouldn't have thought to use cream of celery soup in much of anything but now I have a recipe to! (Have you tried making cream of celery soup from scratch? I'll have to play with that one since I like trying my hand at homemade cream soups!)

Cooking and the City said...

Like Joelen I could eat most things on rice! looks great Robin. hope you & yours had a fabulous Christmas :-)