cook chicken and set aside.
dice and saute onion green pepper and jalapenos in oil until tender.
mix all ingredients except cheese in large skillet.
cook on medium heat for about 5-10 min until well heated and flavors are fused together.
remove from heat top with cheese cover and let set for 2-3 min until cheese is melted.
serve and eat.
add low sodium crushed tortilla chips or low sodium frito corn chips on top for added flavor and texture (the best tasting tortillia chips are found at wegmans with only 50 mg of sodium).
o crock pot.2. add low sodium chicken broth and meat.3. you
3x9-inch pan with cubed chicken.
Layer frozen vegetables evenly
Boil 2-3 split chicken breasts in low-sodium chicken broth & water.
While the
gg whites.
Add the chicken and toss until well coated
an over high heat. Cook chicken in hot skillet, stirring, for
Place chicken breasts between sheet of waxed paper.
Pound slightly with mallet.
Sprinkle with lemon pepper.
Heat 1 tablespoon of oil in large skillet.
Cook chicken over heat, browning on each side.
Add onions, lemon juice and wine and parsley with mustard.
Place in a hot 400\u00b0 oven.
Cook for 15 minutes or until tender.
While cooking add low sodium chicken broth.
Serve with low sodium vegetable and garden salad.
nd set aside.
Chop chicken into bite size pieces and
ntil almost soft.
Add chicken pieces.
Sprinkle with tarragon
Cook chicken with onions and pepper.
Place frozen asparagus in bottom of a 9 x 13-inch pan.
Place pieces of boned chicken over asparagus.
Dilute soup with low sodium chicken broth.
Add mushrooms and pour mixture over chicken and
asparagus.
Top with bread crumbs.
Bake at 375\u00b0 for about 1 hour after it starts to boil.
Yields 12 servings.
nto a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons
MPLY BY USING LARGE BUTTERFLIED CHICKEN BREASTS, DIVIDED INTO 4 SERVING
Heat 2 cups of Low Sodium/Fat Free Chicken Stock to a simmer.
Heat oil; add onion.
Stir often until tender.
Combine flour, bouillon, thyme and pepper.
Stir into onion mixture.
Cook, stirring for 1 minute.
Gradually stir in milk.
Cook until thickened.
Stir in vegetables, chicken and parsley.
Fill pie shell.
Bake at 375\u00b0 for 45 minutes to 1 hour until bubbly and brown.
Serves 8.
Wash the chicken, put it into a large
In a stock pot heat oil till hot.
Add uncooked rice and saute until the rice looks clear (usually 2 - 3 minutes).
Add seasonings, chicken broth, diced tomatoes and mixed vegetables and turn heat up to high. Stir well and bring to a boil.
Turn heat to low. Cook covered for 20 minutes.
o 400\u00b0. Place whole chicken in the center of a
Flatten each breast piece by placing it between 2 sheets of wax paper and pound it until it's 1/4 inch thick.
Place pieces in a gallon plastic bag.
In a small bowl, combine remaining ingredients.
Mix well and pour over chicken in bag.
Refrigerate at least 2 hours.
Rotate bag once or twice.
Grill or broil chicken over medium heat 20 to 30 minutes until thoroughly cooked. Turn and brush chicken with additional marinade every 5 minutes while they cook.
nd steam the veggies and chicken (if using), for about 3
In a suitable sized saucepan, whisk together all the ingredients until thoroughly blended and smooth.
Taste, and adjust seasonings to taste.
Cook over low heat, stirring frequently, for 25 minutes or until desired consistency is reached.
Refrigerate unused portion in airtight covered containers.