Piquant Chicken With Lemon Rice With Peas

Recipe Instructions Lightly coat a large nonstick skillet with cooking spray. Place over medium heat and add the chicken pieces. Saute for 5 minutes per side, turning once. Put onion, bell pepper, and garlic in a 3 1/2-quart crockery slow cooker. Top with browned chicken pieces. Add thyme sprigs. In a bowl, combine curry powder, tomatoes, celery flakes, sugar substitute, and white wine vinegar. Pour over chicken pieces. Sprinkle with currants. Do not stir. Cover and cook on Low for 6 to 8 hours or on High for 2 to 3 hours. Serve over rice. This recipe yields 6 servings. Exchanges Per Serving: 3 1/2 Lean Protein, 1/2 Carbohydrate (2 vegetable). Nutrition Facts: 226 calories (31% calories from fat), 29 g protein, 8 g total fat (2.1 g saturated fat), 9 g carbohydrates, 2 g dietary fiber, 84 mg cholesterol, 93 mg sodium.