Crock Pot Tarragon Chicken

Crock Pot Tarragon Chicken

Ingredients:

4 oz skinless boneless chicken breasts

1 cup fat free chicken broth

1 cup baby carrots

1 large shallot; minced

4 cloves garlic; minced

1/4 cup Dijon mustard

1/3 cup fat free half and half

2 tablespoons cornstarch

1/4 cup fresh tarragon; finely chopped


Directions:

Pour broth into crock pot.

In a small bowl, combine mustard, shallot, garlic and salt & pepper. Rub chicken breasts with this mixture and place into crock pot. And then add in carrots.

Sprinkle ½ of the tarragon over chicken and carrots. Cover and cook on low for 5-6 hours.

Transfer chicken to a separate plate, and pour crock pot juices into a medium sized sauce pan, and bring to a simmer over high heat.

In a small bowl, combine cornstarch and half &half. Whisk the mixture into the saucepan, and stir constantly until sauce is thickened and velvety – about 3-5 minutes.

Pour sauce over chicken, and top with remaining fresh tarragon.

Feta Cheese Stuffed Chicken with Oregano

 Feta Cheese Stuffed Chicken with Oregano

Ingredients:

4 ea Chicken breasts

3/4 cup Feta cheese; crumbled

1 teaspoon Dried oregano; or to taste

Salt & pepper; to taste

1/4 cup Chicken Stock

1/2 ea Lemon; juice

1 tablespoon Butter


Directions:

Make stuffing by combining feta and oregano in a bowl.

Create pocket in the thick end of the breast, without going through the other side. Stuff cheese evenly into the pockets. Season generously with salt and pepper on both sides

Heat pan at medium low before adding oil, so that the oil heats right away but does not start smoking.

Turn heat up to medium high and sear chicken for 6 - 7 minutes per side. Do not stir or touch until nicely browned to ensure they don't stick to the pan. Turn heat down to medium heat, cover and cook for an addition 5 - 8 minutes until chicken is cooked throughout.

Remove chicken from pan. Add chicken stock to pan and losen brown bit from pan to disolve into liquid. Add juice of 1/2 a lemon to pan and simmer for a minute or two. Turn head to low or off an swirl butter into sauce until disolved.

Serve chicken sliced to show off stuffing, and topped with sauce.