CPCHIKN1.TXT                                                     D-48



                   CROCK POT ROAST CHICKEN

  1 whole fryer (about 3 lb)         1 onion, quartered
  2 tbs butter or margarine, melted    leaves from celery (about 6)
    salt and pepper

 1. Remove and discard the giblets, wash and drain the chicken.

 2. Sprinkle salt and pepper liberally inside the cavity, then put the
    celery leaves and onion in the cavity.

 3. Place a rack in the crock pot and put the chicken on the rack.

 4. Brush with melted butter, then sprinkle with salt and pepper.

 5. Cook on High for 2 hours then switch to low and cook until done,
    about 8 hours total or until meat thermometer in breast reads 175
    degrees or more.



 CHTOMATO.TXT



              CHICKEN AND SUN DRIED TOMATOES OVER NOODLES   (Sherry)

  4 boneless, skinless breast        8 oz bottle oil packed sun dried
    halves cut into strips             tomatoes
  2 cloves minced garlic             1/2 cup chopped onion
  1 Tbs dried basil (or 3 Tbs        1/4 tsp salt
    fresh chopped)                   1/4 tsp pepper
  6 oz cooked pasta (fettucine,
    linguini, spaghetti, etc)

 1. Drain oil off tomatoes, reserving 3 Tbs of oil.

 2. Cut tomatoes into bite sized pieces (4-6 pieces per tomato).

 3. Add garlic and stir.

 4. Add the chicken strips and saute until mostly copoked (8 - 10 min).

 5. Add basil and tomatoes, saute for 2 more minutes.

 6. Add remaining reserved oil, salt, and pepper.

 7. Add the chicken mix to pasta, tossing well to coat the pasta.
    Serves 3 - 4.