I totally love this recipe and it is so easy to make. You actually have three possible methods of preparing this meal: Stove Top, Oven or Crock Pot. The main difference between each method is cooking time. The calorie count per serving is actually lower than I had expected; however, the fat percentage is a bit high that is why I never make this meal any more than once a month.
Here you go, have fun and enjoy.
(Calories/Fat Calories Per Serving)
Four 4oz. Boneless Chicken Breasts Chopped (120/30)
One 2oz. Pepperoni Link Sliced (130/100)
1 Medium Onion Sliced
6 Cups of Chicken Broth or Water
CROCK POT METHOD:
Place all ingredients into the crock pot. Set on high for approximately three hours. Switch to low, ready to serve when onions are tender.
STOVE TOP METHOD:
Place all ingredients into a medium sauce pan (3 Qt. or larger). Set burner to HI heat, once it begins to boil bring the burner down to LOW and allow to simmer for about 45 minutes or until onions are tender.
You may wish to switch to boned chicken, it seems to work better with this method. Heat oven to 400 degrees. Place all ingredients into a rectangular roasting/baking pan. Place in oven on the center rack. Allow to cook for one hour or until chicken is fully cooked.
Serve over rice or pasta.
You may wish to add vegetables. I usually add mushrooms and 2 tsp. of Fajita Spice.
Calories Per Serving: 250
Fat Calories Per Serving: 130
Fat Percentage: 52%
Hope you enjoy!
Categories: Fancifully Healthy