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6-7 pieces cut-up chicken
1 can (15 ounces) stewed tomatoes
1 can (4 ounces) mushrooms
1/2 onion, chopped
1 clove garlic, chopped
1/2 cup white wine
Salt & pepper to taste
6-7 white Cheddar cheese slices

Place chicken at the bottom of Crock-Pot. Add remaining ingredients, except cheese. Cook on high for four hours or low for six to eight hours, until chicken is no longer pink. Remove lid and place cheese on top of chicken. Replace lid and let cook until cheese melts, about 10 to 15 minutes.

Serving size: 1 piece of chicken with sauce. Servings: 6. Per serving: 187 calories, 24.2 g protein, 4.1 g fat, 8.4 g carbohydrates, 1.2 g fiber, 571 mg sodium, 56 mg cholesterol

Susan Cook, Bluebonnet Electric Cooperative

March 2010 Recipe Contest Recipe Contest