–4 chicken tenderloins or breast strips
–pears (half a can)
–chicken broth (non-fat, low sodium)
–seasoned crackers (gluten – free, 1 handful)
–salt and pepper
–speckled butter beans (frozen, one-half package)
1 – Place the butter beans in a slow cooker with 3 cups of chicken broth. Season with salt, pepper, olive oil, Bacn’ pieces, minced onion, and garlic powder. Cook on high in the slow cooker for 6 hours. When finished, keep on the warm setting until time for dinner.
2 – Place the chicken in a plastic bag. In a separate plastic bag, place the gluten-free crackers; pulverize with the back of an ice cream spoon. Season the chicken with salt, pepper, curry powder, and olive oil. Pour in the crackers and mix well. Set aside.
3 – Slice the onion and place in a covered baking dish. Add the pears. Mix 1 tablespoon of catsup in a little chicken broth, and pour into the baking dish. Season with salt, pepper, curry powder and olive oil. Microwave on high for 3 minutes. When finished, nestle the chicken amid the pears and onion. Microwave the chicken for 6 minutes.
4 – Serve the chicken hot, with the butter beans as a side.
–chicken adapted from Real Simple; butter beans original.