OLIVE GARDEN CHICKEN

Occasionally I make a dish that is just so fabulous that I have to sit down and share it with you right away. That means if I have already scheduled a post for the next day, it gets bumped to the next week or later in the week. That's what's happening today.

I had planned to share Friend Pat's Lemon Bread tomorrow. Now you will have to wait until Monday to see it. That doesn't mean her Lemon Bread isn't "out of this world" because it is. I just can't wait til next week to share with you the Olive Garden Chicken in the Slow Cooker that DIL Sara gave me. 

I had the canasta group over and put it in the slow cooker to cook while we played cards. By the time they left, the house was really smelling good. I only used 2 chicken breasts instead of the 4 the recipe calls for because the chicken breasts I have are like 2 times bigger than normal chicken breasts you buy in the grocery store. 

This recipe is definitely a "Keeper"! Oh! Another great thing - you can cook it using frozen chicken breasts. So if you forget to put out the chicken breasts to thaw in the refrigerator the night before, it's okay.

OLIVE GARDEN CHICKEN 

4       chicken breasts, boneless and skinless
1       16 - oz bottle Olive Garden Italian Dressing (Lite)
2       teaspoons lemon juice
2       tablespoons Italian Seasoning
1       teaspoon salt
1       teaspoon pepper
1/2    cup Parmesan cheese, grated

Spray the slow cooker with nonstick cooking spray for easy cleanup.

Place chicken breasts in the slow cooker.

In a bowl, place dressing, lemon juice, seasonings, and cheese.

Mix together with a whisk until thoroughly blended.

Pour over the (frozen) chicken,

flip the chicken

and continue pouring the mixture making sure both sides of the chicken get covered.

Cook on low for 7 hours.

Spoon the sauce over the chicken before serving.