I've been traveling a lot, so my online spaces have been overly quiet the last couple of weeks. Hopefully that'll correct itself with a little time actually spent at home -- and in the kitchen! I did - however - cook once while at ACUS.
Crockpot Lemon Garlic Chicken with Wild Rice
Recipe courtesy Kathleen Daelemans
via Pete Wheeler via Foodnetwork
1 pound boneless, skinless chicken breasts, lightly pounded (3 to 4 ounces meat per person)
Freshly ground black pepper
8 cloves garlic, smashed
1 cup wild rice blend
1/4 cup fresh squeezed lemon juice
2 1/4 cups water
10 fresh parsley sprigs
Season the chicken breasts generously with salt and pepper. Place the chicken breasts in the bottom of a slow cooker. Add the garlic and rice. Add the lemon juice to the water and stir. Pour this mixture over the rice and chicken. Stir once to coat. Place the lid on the slow cooker and set on low for 8 hours. To plate, place a serving of the rice on each plate and top with 1 chicken breast. Garnish with fresh parsley sprigs.
Notes: I skipped the parsley. Oh, and added about 1/4 cup of green onions instead (at the same time as the garlic). Also -- I would've preferred to substitute a can of chicken stock in for some of the water, but had limited access to a decent grocery store. I'll have to try that next time. I had also wanted to toss a couple of fresh rosemary sprigs on top and just let them sit during the cooking. But that wasn't available either. I got a comment that it was too garlicky, a comment it was too lemony, and a comment that it was just right. Go fig. Many thanks to Pete for making this for me (and I thought it was great) a couple weeks ago so I'd have something new to try out on my ACUS victims, er.... dinner guests.Posted by Jennifer at March 31, 2004 11:16 AM