2 tsp. olive oil
4 skinless, boneless chicken breasts
1 1/4 c. crushed tomatoes
2 large cloves garlic, crushed
1 tsp. Sugar
Pinch of celery seeds
2 T.. dry red wine
1/2 c. shredded mozzarella cheese
2 T.. grated Parmesan cheese
8-16oz. of your favorite pasta (optional)
Heat the oil in a non-stick skillet over medium-high heat.
Add the chicken and sauté, stirring occasionally, until lightly browned, about 10 min.
Combine the chicken and next 5 ingredients in the crock pot.
Cover. Cook on Low for 6-8 hours or until the chicken is cooked through and a meat thermometers registers 170*.
Combine the cheeses in a small bowl and sprinkle them over the chicken. Don’t stir.
Cover. Cook until the cheeses are melted, about 15 min.
CHEF’S NOTE: I like to serve this over a bed of pasta with freshly rated cheese on top. You can do whatever you like with this meal. Served over rice is excellent too. Have fun and Enjoy!