And one fabulous pot I may add! I use my red cast iron dutch oven, which was a wedding gift, ( 8, or is it 7 years ago?), for so many different things throughout the fall and winter months. You could use a crock pot for this as well. This recipe incorporates my yogurt- sweet potato pasta sauce. Since I was out of my sauce I made a batch by roughly cutting up garden vegetables place in pot, cooking through and blending with immersion blender (love this tool!). I then placed the chicken in the sauce and cooked through, so no fuss and less mess for busy week nights! You could substitute a similar marinara. The first dinner I made with this recipe I simply served the chicken over rice.The second dinner I used the leftover chicken, sauce and rice for enchiladas! See directions below and enjoy this simple but satisfying meal!
- 6 Boneless, Skinless Chicken Breasts
- 4 C Pasta Sauce
- Salt and Pepper to Taste
- 1 tsp Nutmeg
- 2 Tsp Fresh Chopped Tarragon
Place Chicken Breasts in dutch oven or crock pot. Season with salt, pepper. Cover with sauce. Add tarragon and nutmeg. Simmer for 2-4 hours until chicken shreds easily with fork. Serve over rice of choice.
For Lentil Rice as pictured:
Boil 1 c white rice, 2 c lentils in 3 c water with 1 tbs of butter and 2 tsp of chicken bouillon unit cooked through, (around 50 minutes).
Ingredients for Enchiladas:
- Left over Chicken Breasts with Sauce and Rice (About 2 Qt Total Leftovers)
- 4 C Shredded Jack and Cheddar Cheese.
- 6 Large Flour Tortillas
- 2 15 0z can of Enchilada (Red) Sauce.
Pre Heat Oven to 350F. Place 1/2 C Enchilada sauce in bottom of 9″x 13″ dish. Place 1/4 C leftover mixture in tortilla and top with 2/3 shredded cheese. Fold and roll as you would a burrito. Place seam side down in dish and repeat with remaining tortillas. Pour remaining enchilada sauce over rolled tortillas, being sure to get edges as well. Top with Remaining cheese. Bake covered for 30 minutes, remove and bake additional 10 minutes until golden brown and bubbly.