–4 chicken tenderloins or breast strips
–garlic – herb breadcrumbs
–salt and pepper
–great Northern beans (dried; soak overnight)
–barbecue sauce (bottled; I use Bull’s Eye Original)
–Bac’n pieces (soy bacon)
–chicken broth (non-fat, low sodium)
–broccoli (half a head)
–cold slaw dressing
1 – Soak two-thirds cup of great Northern beans overnight. Then place in a slow cooker. Add chicken broth to cover. Season with pepper, Bac’n pieces, and olive oil. Cook on low for 5 hours. Then add one-third cup of barbecue sauce. Stir. Continue cooking for another hour, for 6 hours total. Keep setting on warm until time for dinner. (Barbecue sauce will keep the beans from tendering if it is added at the beginning.)
2 – Place the chicken in a plastic bag. Season with salt, pepper, and olive oil. Pour a generous amount of garlic – herb breadcrumbs in the bag. Shake well. Then place the chicken in a covered baking dish with a very little water. Spoon peach preserves, moderate amount, over the top of the chicken. Set aside.
3 – Wash and cut apart one-half head of broccoli. Cut further to allow shredding in a food processor. Shred, and then place in a mixing bowl. Season with salt. Just before serving, season with cole slaw dressing. Stir well. Keep refrigerated until time for dinner.
4 – Microwave the chicken on high for 5 minutes.
5 – Serve the chicken hot, with the broccoli and barbecued beans as sides. I also served squash casserole (recipe, see the search box on this blog).
–chicken and broccoli recipes adapted from the recipes of a friend in Minnesota; other recipes original.