Tuesday, March 30, 2010

Crockpot Pesto Chicken and Sweet Potatoes- Endo Diet Friendly Version

I made this recipe a couple of months ago before starting the Endo diet.  It's originally from A Year of Slow Cooking.  Luckily it's really easy to make Endo diet friendly, you just don't have the cheese (well, I won't but I'll put in on my husband's portion).

1/4 cup olive oil
2 tablespoons lemon or lime juice (I like it with limes)
4 garlic cloves
2 cups fresh basil
2 tablespoons pinenuts, walnuts, sunflower seeds, pecans (etc)
1/4 teaspoon pepper
1/4 teaspoon salt

4 chicken breast halves
sliced mozzarella cheese (optional)
aluminum foil or parchment paper
4 small sweet potatoes or a mix of sweet potatoes and Yukon Gold potatoes, washed well, skin on

In a food processor or blender, combine the ingredients for your pesto. When liquidy, taste. If you need to add more citrus or salt or pepper, do so now.

In the bottom of a large slow cooker, arrange your chicken pieces. Pour pesto evenly on top. Cover with a layer of foil or parchment paper. Scrub sweet potatoes well, prick with a fork, and lay them on top of the paper or foil. Cover and cook on low for 6-7 hours, or on high for 4-5. If your chicken is frozen it will take a bit longer. 

Carefully remove the potatoes with tongs, and remove foil or parchment. 

For any portions that are having cheese, you can put the cheese on top of the chicken and place under the broiler until the cheese melts.

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