Tuscan Chicken in a Pesto Wine Sauce Recipe

Name: Tuscan Chicken in a Pesto Wine Sauce
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 4 servings
Ingredients: 8 skinless boneless chicken thighs OR; 4 skinless boneless breasts; 1 cup (250 mL) white wine; 1/2 cup (125 mL) kalamata olives; 1/3 cup (75 mL) sliced sun-dried tomatoes in oil or half of 210 mL jar; 2 tbsp (30 mL) pesto

Ingredients

8 skinless boneless chicken thighs
OR
4 skinless boneless breasts
1 cup (250 mL) white wine
1/2 cup (125 mL) kalamata olives
1/3 cup (75 mL) sliced sun-dried tomatoes in oil or half of 210 mL jar
2 tbsp (30 mL) pesto

	PREP TIME 10m	COOK TIME 2h	TOTAL TIME 2h10m
YIELD 4 servings

Instructions

Slice thighs in half and breasts in quarters.
For pieces much thicker than others, slash partway into the thickest section, then open book-fashion.
Turn slow cooker to high for cooking 2 hours or low to cook 4 hours.
Add wine to slow cooker and stir in remaining ingredients.
Stir in chicken.
Push pieces into the liquid.
Cover and cook on high 2 to 2½ hours or on low for 4 to 5 hours until chicken reaches 165°F (74°C).
Taste sauce and stir in more pesto if needed.
Marvelous served in wide shallow bowls over mashed potatoes, rice or pasta.
Garnish with chopped fresh basil, parsley or sliced green onions.