| Baked Chicken Breasts
|
| Prep. Time |
10 minutes
|
| Cook Time |
8 hours
|
| Yield |
4 - 6 servings
|
| Ingredients |
| 4 - 6 |
each |
chicken, breast halves, skinless if desired
|
| 2 |
tablespoon |
butter, or margarine, melted
|
| 10 3/4 |
oz |
cream of chicken soup, condensed
|
| 1/2 |
cup |
sherry, dry
|
| 1 |
teaspoon |
tarragon OR rosemary
|
| 1 |
teaspoon |
worcestershire sauce
|
| 1/4 |
teaspoon |
garlic powder
|
| 4 |
oz |
mushrooms, can, sliced, drained
|
| Direction |
Rinse chicken breasts and pat dry; place in crockpot. Combine remaining ingredients and pour over chicken breasts. Cover and cook on LOW for 8 to 10 hours or on HIGH 4 to 5 hours. Makes 4 to 6 servings.
Per serving (each breast half): 356 cal., 22 g fat, 683 mg sodium, 32 g protein, 7 g carbo., 110 mg chol.
|
