6 boneless skinless chicken breast halves (6 ounces each)
1/2 cup maple syrup
1/3 cup stone-ground mustard
2 tablespoons quick-cooking tapioca
Hot cooked brown rice
1. Place chicken in a 3-qt. slow cooker. In a small bowl, combine the syrup, mustard and tapioca; pour over chicken. Cover and cook on low for 3-4 hours or until tender. Serve with rice.
TOTAL TIME: Prep: 5 min. Cook: 3 hours
YIELD: 6 servings.
Nutrition Facts
1 chicken breast half: 289 calories, 4g fat (1g saturated fat), 94mg cholesterol, 296mg sodium, 24g carbohydrate (17g sugars, 2g fiber), 35g protein.