For a meal that feels fancy without hours of prep work, you’ve got to try this genius recipe from Queen of My Kitchen. Mozzarella, tomato and basil is a winning combination, and with the help of your crock pot, it couldn’t be easier to get this dish on the table.
Ingredients
3 boneless, skinless chicken breasts, 2 lbs. total
1 8.5-ounce jar of olive oil packed sun-dried tomatoes (halves or julienne cut)
4 mozzarella sticks (also known as string cheese)
1 ounce fresh basil
1 14-ounce can of quartered artichoke hearts, drained
1 lemon, cut into wedges
½ cup shaved Parmesan or Asiago cheese
Method
1. Using a fillet knife carefully slice each chicken breast through the middle to make 6 thin cutlets. Place them in a shallow casserole dish and empty the entire jar of sun-dried tomatoes on top. Let the chicken marinate for at least 2-3 hours, preferably overnight.
2. Lay the cutlets flat (reserve the marinade) and place 2-3 basil leaves on top of each. Place a mozzarella stick (trim them to fit) in the middle of each cutlet and, starting at the thicker end, roll it up and secure with a toothpick.
3. Place the cutlets in a slow cooker and pour all of the sun-dried tomatoes, with the olive oil marinade, on top. Follow with the artichoke hearts.
4. Cook on high for 1½ to 2 hours or on low for 3 to 3½ hours.
5. Transfer to a serving dish and remove the toothpicks. Garnish with the remaining basil (chop if desired) and lemon wedges. Serve with Parmesan or Asiago cheese.
This recipe and photo come courtesy of Mona at Queen of My Kitchen. Be sure to visit her site, where you’ll find more family-friendly recipes that are as delicious as they are healthy.
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