ish. (Make sure you use low cholesterol oil), OR spray with PAM
Place uncooked chicken breasts in 9 x 13-inch casserole dish, sprayed with Pam.
Pour bottle of Thousand Island dressing over chicken breast, then dump can of
sauerkraut, juice and all, over the dressing.
Top with sliced Swiss cheese.
Bake at 350\u00b0 for 1 hour.
Serve with rye rolls or bread.
Spray wok with Pam. Add a little butter or cooking oil.
Put the chicken pieces in the hot wok.
Season
with lemon pepper and poultry seasoning. Cook chicken.
Remove chicken from wok.
Put frozen vegetables in the wok and cook.
Add chicken.
Heat. Serve over rice. Serves 2 to 3 people.
Place crushed Rice Krispies cereal and seasonings in large plastic food bag.
Shake to blend well.
Brush chicken on all sides with mayonnaise.
Place one piece at a time in bag; shake to coat well.
Place on rack in broiler pan.
Bake at 425\u00b0 for 40 to 45 minutes or until golden brown and tender.
Serves 4 to 6.
Cook squash with finely chopped onions, then drain.
Melt margarine in hot milk; add crumbs, squash, salt and pepper.
Add Egg Beaters.
Mix well.
Pour into greased casserole (use Pam).
If desired, top with extra buttered crumbs or low-fat cheese.
Bake 30 minutes in a 350\u00b0 oven.
Mix bread crumbs with garlic powder and rosemary.
Dip the chicken in egg white and roll in seasoned bread crumbs.
Brown both sides of chicken under the broiler.
Place in a shallow baking dish.
Brown chicken strips, onion and garlic in oil until done.
Add tomatoes, sauce seasonings and ground pepper.
Bring to a boil. Stir in rice.
Cover and remove from heat.
Let stand 5 minutes. Serve.
Pound each piece of chicken to 1/4-inch thickness.
Spray a large skillet with Pam cooking spray.
Preheat skillet.
Cook until tender and not pink.
Transfer to
platter.
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