Remove skin and fat from chicken.
Season all sides with season salt.
Lay pieces, bone down, in a baking dish.
Cover tightly with foil.
Bake 45 minutes at 375\u00b0 or until juices run clear when pricked with a fork.
Be sure to retighten foil after checking.
Drain chicken and place chunks in Corning Ware dish on stove. Break up chicken into small pieces (shred) while heating on medium-low.
When chicken is shredded, add soup, dill weed and salt and pepper to taste.
Continue cooking on medium-low to medium for 10 minutes, stirring frequently.
Allow to cool slightly and serve on buns.
Prep/Cook time:
15 minutes.
Easy.
Preheat oven to 350\u00b0.
Coat bottom and sides of 2-quart casserole with nonstick cooking spray.
In bowl toss apples in lemon juice.
Pour into casserole dish and sprinkle with sugar and 2 teaspoons cinnamon.
Stir to coat apples.
Combine remaining ingredients in bowl and spread topping over apples.
Bake until top is golden brown, about 30 minutes.
Serve with low-fat topping if desired.
Preheat oven to 350\u00b0.
In a large bowl, combine Ricotta and Mozzarella with 1/2 cup Parmesan cheese, egg whites, salt and pepper. Mix well.
Cook ziti al dente and drain.
Combine ziti, cheese mix and 3/4 jar of sauce.
Mix thoroughly.
Place in an 11 x 7-inch baking dish sprayed with low-fat Mazola spray.
Top with remaining sauce and Parmesan cheese.
Bake 35 to 40 minutes.
up of the baking mix (low-fat bisquik) and 1/2 cup
lastic food-storage bag. Add chicken. Seal bag and refrigerate at
Preheat oven to 400\u00b0.
Remove skin from chicken parts. Combine in a plastic bag the wheat germ, cornmeal and your choice of seasonings.
Dip chicken parts in the low-fat milk, then shake the chicken parts, one at a time, in the bag containing the wheat germ/cornmeal mix.
Re-dip the coated pieces in milk and shake again in the mixture.
Bake chicken pieces on a lightly oiled cookie sheet for 25 minutes.
Turn pieces over and bake for 20 minutes more.
Cook onion, zucchini and celery in skillet sprayed with Pam. Add soup, chicken, spinach and cottage cheese.
For more flavor, use low-fat (lite) American cheese.
Combine first 4 ingredients; set aside.
Brush chicken with milk.
Coat with cereal mixture.
Place on nonstick baking pan. Dot cutlets with 2 teaspoons low-fat margarine.
Bake for 15 minutes at 400\u00b0 or until done.
In a large bowl, combine first 8 ingredients.
Place chicken in mixture and turn to coat.
Cover and marinate overnight.
Coat with bread crumbs.
Bake, uncovered, in shallow baking pan at 350\u00b0 for 45 minutes.
Makes 8 servings, each 271 calories and 5 grams of fat.
Rinse chicken.
Pat dry.
Combine red and black pepper.
Rub over chicken.
Combine salad dressing, mustard and Worcestershire sauce.
Lightly brush both sides of chicken with some of the dressing mixture.
Place chicken in baking dish.
Bake at 375\u00b0 for 20 to 25 minutes.
Heat remaining sauce to boiling and serve with chicken.
Pre-heat oven to 375.
Mix bread crumbs, cheese and seasoning in shallow bowl.
Dip each chicken breast in melted margarine (or spray with Bacel Topping Spray), then in bread crumb mixture.
Place each breast on baking sheet sprayed with nonstick cooking spray.
Bake for approximately 20-30 minutes or until golden brown and cooked through.
br>Preheat oven to broil chicken.
2 Add the rest
Place chicken breast, peppercorns and onion and
ry, add a splash of chicken broth (up to 1/2
Dip chicken breasts in Ranch dressing.
Roll them in bread crumbs and place on deep cookie sheet or broiler pan.
Bake at 375\u00b0 for 1 hour, uncovered, or until chicken is done.
Dip chicken in beaten egg, then in crumbs.
Put in Pyrex dish that has been sprayed with Pam.
Mix Parmesan and red pepper and sprinkle over top of chicken.
Bake in 400\u00b0 oven 30 minutes.
Do not turn.
Cut chicken into bite-size pieces, then cook with 1 cup water, onion, bay leaf, celery, salt and pepper.
Set aside.
Saute all vegetables and garlic in low-fat margarine until soft.
Add chicken, cream, stock and lemon juice.
Season with salt and pepper; cook slowly over low heat until heated through.
Preheat oven to 350\u00b0.
In medium mixing bowl, combine Veg*All, chicken, soup and thyme.
Pour vegetable mixture into greased 2 quart casserole.
In small bowl, combine the biscuit mix and milk with a fork.
Drop a tablespoon at a time over vegetable mixture. Bake uncovered for 30 to 35 minutes or until crust is golden brown and filling is hot.
Allow pie to cool slightly before serving.