Herbed Artichoke Chicken & Swiss Chard With Caramelized Onions and Pine Nuts

Thursday, 11 February
Herbed Artichoke Chicken-Crockpot
Yield: 6 Servings
Main Ingredient: Poultry-Other
Cuisine: Italian

1 1/2 pound Boneless, skinless chicken breast 3 tablespoon Quick-cooking tapioca
1 can (14 oz) Tomatoes drained and diced 2 teaspoon Curry powder
1 can (14 oz) Artichoke hearts in water drained 1 tablespoon Fresh Italian parsley chopped
1 small Onion chopped 1 teaspoon Dried basil
1/2 cup Kalamata olives pitted and sliced 1 teaspoon Dried thyme
1 cup Fat free chicken broth 1/2 teaspoon Salt
1/4 cup Dry white wine 1/2 teaspoon Black pepper

Instructions

1. Combine chicken, tomatoes, artichokes, onion, olives, broth, wine, tapioca, curry powder, parsley, basil, thyme, salt and pepper in the Crock-Pot. Mix thoroughly.

2. Cover; cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours or until chicken is no longer pink in the center.

Swiss Chard With Caramelized Onions and Pine Nuts
Ingredients:
Start to finish: 45 minutes (15 minutes active)
Servings: 4
2 tablespoons pine nuts
1 tablespoon extra-virgin olive oil
1 large sweet onion, coarsely chopped
1 bunch Swiss chard (about 1 pound), washed, leaves and stalks separated
2 tablespoons golden raisins
2 tablespoons balsamic vinegar
1/4 teaspoon salt
Ground black pepper, to taste

Instructions:
In a large deep skillet or Dutch oven, toast the pine nuts over low heat, stirring frequently, until golden brown, about 3 minutes. Transfer to a plate and set aside to cool.
In the same pan, heat the oil over medium-low heat. Add the onions and cook, stirring occasionally, until golden brown and very soft, 9 to 12 minutes.
Meanwhile cut the chard stalks into sticks 1/4 inch wide and 2 inches long. Tear the leaves into 2-inch pieces.
Add the stalks and golden raisins to the caramelized onions and cook, stirring occasionally, until the stalk are tender, 10 to 15 minutes.
Add the leaves and vinegar. Continue cooking until the leaves are very wilted and tender, about 5 minutes longer. Season with salt and pepper. Transfer to a serving dish and top with the reserved pine nuts.

Serve with pasta.