n the skewers.
Cut chicken breast,onion and peppers into
omewhat thickened.
Slowly add chicken stock and bring to boil
Boil chicken in water and chicken broth with seasonings until cooked through.
Remove and cut or shred into small pieces. Lay to the side.
Boil potatoes, celery, parsley, onions, ham flavoring (optional) and corn in the stock.
Once potatoes are done add the chicken back in with the 8oz. of sour cream and broccoli. Simmer for about 20 minute.
Add cheese to the soup once it's been spooned into the bowl.
Heat oil in a large dutch oven over med-high heat. Add onions and garlic; saute 2 minutes.
Stir in chicken and next 8 ingredients, chicken thru tomato soup.
Bring to a boil; reduce heat.
Simmer for 1 hour.
Ladle into bowls and top with crushed tortilla chips and sour cream.
Preheat oven to 375.
Combine honey, soy sauce, vinegar, thyme, paprika, cayenne pepper, allspice and black pepper in a shallow baking dish; mix well.
Pierce both sides of each chicken breast with a fork.
Place in a baking dish; turn several times using tongs.
Bake chicken, basting several times with sauce, for 30 minutes.
Serve over rice or chill breasts and slice into thin strips for salads or wraps.
Preheat oven to 425 degrees F (220 degrees C).
Place chicken in a 9x13 inch baking dish; sprinkle with onion, garlic, seasoning, soy sauce and sweetener.
Place foil over pan and bake for one hour at 425 degrees F (220 degrees C). It's ready to serve!
he missing fat.
Dry chicken with paper towels. Season with
Mix ingredients together in a large pot except sour cream.
Simmer for 15 minutes. Stir in the sour cream before serving.
Serve with low carb pita chips.
ff the stovetop.
Dump chicken broth into pan.
Drain
In a large Dutch oven or stockpot, saute onion in a small amount of the chicken broth over medium heat 5 minutes, or until onion is tender.
To the Dutch oven, add remaining chicken broth, corn, chicken, cream of chicken soup, orzo, rosemary, basil, sugar, salt, and pepper.
Bring to a boil and turn heat to low; simmer 10 minutes or until orzo is tender.
In a small bowl, stir together milk and flour until smooth.
Slowly add to pot and simmer 5 more minutes.
ogether flour and pepper; dredge chicken lightly in seasoned flour, shaking
Boil 2-3 split chicken breasts in low-sodium chicken broth & water.
While
rock pot.2. add low sodium chicken broth and meat.3. you
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 slow cooker.
Brown chicken and pat dry with paper
ntil almost soft.
Add chicken pieces.
Sprinkle with tarragon
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.
MPLY BY USING LARGE BUTTERFLIED CHICKEN BREASTS, DIVIDED INTO 4 SERVING
about 5 minutes. Meanwhile, pat chicken dry and season with salt
o 400\u00b0. Place whole chicken in the center of a