July 11, 2010

FETA-TOPPED CHICKEN


Printed from COOKS.COM


□   1 tsp. finely shredded lemon peel
□   1 tsp. dried basil
□   1 tsp. dried rosemary
□   2 minced garlic cloves
□   1/2 tsp. salt
□   1/4 tsp. black pepper
□   3-1/2 to 4 lbs chicken pieces, (thighs, drumsticks, breast halves, skinned)
□   1/2 cup reduced-sodium chicken broth
□   1 cup reduced-fat feta cheese, crumbled
□   2 tbsp. fresh parsley
□   6 oz. angel hair pasta, cooked as directed and drained



In small bowl, stir together lemon peel, basil, rosemary, garlic, salt and pepper. Sprinkle lemon peel mix evenly over chicken, rub in using your fingers.Place chicken in a 4 to 5-quart slow cooker. Pour broth over chicken. Cover and cook on low-heat setting for 5-6 hours, or on high for 2-1/2 to 3 hours.
Transfer chicken to a serving platter. Discard cooking liquid. Gently toss chicken with angel hair pasta, sprinkle with Feta cheese and parsley.
Great served with a crusty bread.
Submitted by: Sherry Monfils

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