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.
In a medium frying pan, saute chicken breast in olive oil until fully cooked and lightly browned.
Meanwhile, in a medium bowl, mix together cheese, mayonnaise and cream of chicken soup.
In a medium casserole dish, layer first the broccoli florets, then the cooked chicken, then give the mixture a good squeeze of lemon juice for flavor.
Continue layering with the cheese sauce mixture and top with chopped almonds and parsley flakes until fully covered.
Bake casserole at 350 degrees for 45 minutes.
Enjoy!
Chop chicken breast into bite-size pieces; spray pan with cooking spray and brown.
Add remaining ingredients; cover and cook on medium until the veggies are soft.
tablespoon olive oil. Add chicken and season with chili powder
In a non-stick fry pan melt butter.
Add frozen veggies and mushrooms.
Cook about 5 minutes over Med-High heat.
Slice chicken into thin slices and add to veggies mix.
Salt, garlic and Creole seasoning to taste.
Cook about 5 additional minutes. Now add the Alfredo, stir and cook till sauce is thick.
Place in warm sandwich wrap.
Can be served with a small side dish of grapes or melon slices or a small spinach or any low carb salad.
set aside.
Place each chicken breast half between two pieces of
Place chicken breast between 2 layers of clingwrap.
ot of heated oil. Place chicken breasts on first plate, pour
f you are following a low carb diet. The recipe editor tool
In a large mixing bowl combine peanut butter, soy sauce, lime juice, curry powder, garlic and hot pepper sauce.
Place the chicken in the marinade and leave to marinate for about 12 hours, or overnight in the fridge.
When ready to cook, preheat broiler or grill to high.
Put the chicken on skewers and cook for 5 minutes on each side, or until cooked through.
Serve immediately.
Can be served as a meal or an appetizer for a larger group.
10 inch skillet, cook chicken over medium-high heat, stirring
Combine black beans, chicken broth, diced tomatoes with green chile peppers, corn, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper, and salt in the crock pot. Season chicken breast with salt and lay atop the beans mixture.
Cook on Low for 9 1/2 hours.
Remove chicken from slow cooker to a cutting board; shred into strands, return to the slow cooker, and stir into the beans mixture.
Continue cooking on Low for 30 minutes more.
shallow bowl. Coat each chicken breast in egg whites and roll
t burn!
Sprinkle the chicken breast with the greek seasoning, half
Season chicken with salt and pepper.
Bake chicken in a covered 8x8 baking dish for 40 minutes at 350 degrees.
After chicken is done drain chicken broth.
Place Parmesan, mayonnaise and cottage cheese in a food processor, blend until smooth.
Add spinach to food processor and process until it is chopped small.
Spread cream sauce on top of chicken.
Bake uncovered for 30 minutes.
Put all ingredients into your slow cooker; stir well.
Cook on high for 4-5 hours or low 7-8 hours.
For the chicken.
Pound chicken breasts with meat mallet to
Melt butter in a Dutch oven over medium-high heat. Add chicken; saute until lightly browned, about 3 minutes. Add onion and garlic; saute until softened, about 5 minutes. Stir in mushrooms; saute until tender, 5 to 10 minutes. Pour in chicken stock and 2 tablespoons tarragon; reduce heat to low. Season with salt. Cover and simmer soup until flavors are combined, about 25 minutes.
Stir cream into the soup; cook until heated through but not boiling. Serve soup with pepper and the remaining tarragon on top.
onstick cooking spray.
Add chicken stock.
Add seasonings: chili
n a large bowl the chicken meat, bacon, salt, pepper, onion