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Author Topic: Chicken and Pepperoni  (Read 400 times)
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maryamarub
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VERILY ALLAH IS WITH THOSE WHO ARE PATIENT


« on: May 09, 2011 08:08 PM »


 
Nutrition Facts Per Serving:
Servings: 6 servings
Calories209
Total Fat (g)7
Saturated Fat (g)2
Cholesterol (mg)105
Sodium (mg)484
Carbohydrate (g)1
Protein (g)33
Vitamin C (DV%)6
Calcium (DV%)9
Iron (DV%)9
Diabetic Exchanges
Lean Meat (d.e.)4





3-1/2 to 4 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
1/8 teaspoon salt
1/8 teaspoon black pepper
2 ounces sliced turkey pepperoni
1/4 cup sliced pitted ripe olives
1/2 cup reduced-sodium chicken broth
1 tablespoon tomato paste
1 teaspoon dried Italian seasoning, crushed
1/2 cup shredded part-skim mozzarella cheese (2 ounces)

1. Place chicken in a 3-1/2- to 5-quart slow cooker. Sprinkle chicken with salt and pepper. Cut pepperoni slices in half. Add pepperoni and olives to cooker. In a small bowl whisk together chicken broth, tomato paste, and Italian seasoning. Add to mixture in cooker.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

3. Using a slotted spoon, transfer chicken, pepperoni, and olives to a serving platter. Discard cooking liquid. Sprinkle chicken with cheese. Cover loosely with foil and let stand for 5 minutes to melt cheese.

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