Chicken Pesto Potato with Red Pepper

4 skinless, boneless chicken half breasts
1 1/2 teaspoons olive oil
1 teaspoon Mrs. Dash Lemon Pepper seasoning (or Garlic & Herb
4-5 cups lightly cooked potato pieces (about 3 long potatoes,
with skin, cut into 1-inch pieces and micro waved until just tender)
1/2 cup low-sodium chicken broth
4 tablespoons prepared pesto (I like a brand found in the frozen
pasta section)
1/2 cup chopped red bell pepper

Start heating a large, nonstick frying pan over medium-high
heat. Coat the outside of the chicken breasts with olive oil and add
to the hot frying pan. Sprinkle Mrs. Dash seasoning over the chicken.
When the bottom is nicely brown (about 2 minutes), flip chicken
breasts over to brown other side (about 2 minutes).
Add lightly cooked potato pieces to bottom of slow cooker. Pour
in low-sodium chicken broth. Spread pesto evenly over the top, and
sprinkle chopped red pepper over the top. Gently toss mixture. Lay
browned chicken breasts over the top of the potato mixture. Cover and
cook on high for about 3 hours or low for about 6 hours.

4 servings

Nutritional Information:
Per serving: 390 calories, 32 g protein, 42 g carbohydrate, 10.5 g
fat, 2.1 g saturated fat, 76 mg cholesterol, 4 g fiber, 287 mg sodium.
Calories from fat: 24%.

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