Place chicken breast, peppercorns and onion and garlic
ry, add a splash of chicken broth (up to 1/2
s I like thinner chicken breasts.
RINSE chicken and pat dry
Skin, debone and shred chicken breast.
Combine all ingredients.
Use as salad or in sandwiches.
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.
Make a cheese sauce by whisking together 1 cup Pet milk and 1 cup chicken broth and 2 tablespoons flour.
Cook over medium heat until thickened.
Add 3 slices fat-free cheese (stir in on direction when melting fat-free cheese).
In a 9 x 13-inch baking dish, put small amount of sauce.
Layer 1/2 tortillas, 1/2 chicken, onion and chilies.
Top with 1/2 remaining sauce. Repeat.
Top with Velveeta cheese.
Bake at 350\u00b0 for 30 minutes.
>fat from chicken breast and split (to give you two large chicken breast filets). Place chicken
Spray a dutch oven with butter-flavored cooking spray.
Saute chicken until all pink is gone.
Remove from pan and set aside.
Saute onions until tender.
Add potatoes and water.
Cover and simmer 15-20 minutes or until potatoes are tender.
Stir in remaining ingredients except cheese.
Add cooked chicken.
Cook over medium heat, stirring frequently until thoroughly heated.
Portion chowder into bowls; top each portion with 1 Tsp cheese.
Stir the first 7 ingredients well.
Marinate the chicken breasts in the buttermilk mixture for at least 4 hours or up to 8 hours.
Grill on medium low heat or broil in the oven until done.
il.
Poach boneless skinless chicken breast in chicken broth. Remove from broth
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!
t burn!
Sprinkle the chicken breast with the greek seasoning, half
nd a splash of the chicken stock and set aside.
owl and stir. Add chicken breasts to the marinade and
Spread chicken breast with fat from sour cream or low-fat margarine.
Season to taste.
Bake at 375\u00b0 uncovered for 45 minutes or until tested done.
add olive oil.
Dredge chicken in flour; season and brown
hilis.
Fold in cooked chicken.
In a small baking
While those are boiling, cube chicken breast and put into a 9
coat a large skillet with cooking spray. Cook chicken and tomatoes over medium heat about 10 minutes or until chicken is no longer pink and liquid is evaporated. Set aside.
Place tortillas on flat surface. Spread equal portions of chicken mixture over half of each tortilla within 1 inch of edge. Top each with 1/2 cup cheese blend. Fold other half tortilla over filling to close.
Clean skillet; coat again with cooking spray. Cook quesadillas over medium high heat about 3 minutes on each side, or until crisp. Cut into wedges and serve.