Two-Way Border Chicken recipe added 01/15/2003 by January 2 14.5 oz cans diced tomatoes, undrained 2 tbsp lime juice (1 to 2 medium limes) 1 package taco seasoning mix 2 teaspoons sugar 1 tsp dried oregano, crumbled 1 tsp red hot-pepper sauce 8 boneless, skinless chicken breasts all fat removed 3/8 c cooked rice 1/4 tsp turmeric 2 tbsp extra-virgin olive oil 1 tsp sugar 2tbsp fresh snipped cilantro In a large bowl, combine undrained tomatoes, lime juice, taco seasoning, 2 tsp sugar, oregano and red hot-pepper sauce. Rinse Chicken and pat dry with paper towels; put chicken in dutch oven ( I used a pot that was big enough for the tomatoes to cover the chicken) Pour tomatoe mixture over chicken. Bring ot a boil over high heat; stir. reduce heat and simmer, covered for 20 minutes, stirring occasionally. Meanwhile, cook rice using package directions, omitting salt and margarine and adding turmeric. When chicken is done, stir in olive oil and 1 tsp sugar. Remove 4 breasts and 1 1/2 cups sauce. Refrigerate for Yucatecan Wraps (recipe to follow)To serve spoon rice onto serving platter, arrange chicken breasts around edge and pour remainging 2 1/2 cups sauce evenly over chicken pieces. Sprinkle cilantro over chicken.Calories 351, Fiber 2g, Fat 8 g = 7 stars for chicken and rice!!!!!Servings are: 3 ounces cooked chicken, 1/2 cup rice and 2/3 cups sauce Serves 4 Yucatecan Wraps Recipe added 01/15/2003 by January 4 chicken breasts and 1 1/2 c sauce reserved from Two-Way Border Chicken 2 tbsp water 8 6-inch corn tortillas warmed 1/2 c finely chopped red onion 1/2 c non fat or light sour cream 1/2 c FF or RF sharp cheddar or Monterey Jack cheese 1/4 to 1/3 cu finely snipped fresh cilantro Shred chicken meat. Put meat, reserved sauce and water in a medium saucepan; heat over medium-high heat for 4 to 5 minutes or until thoroughly heated, stirring frequently. Remove from heat. To assemble, sppon 1/4 c chicken mixture down center of each tortilla. Top iwth 1 tbsp onion, 1 tbsp sour cream, and 1 1/2 tsp cheese. Sprinkle with cilantro, roll jelly-roll style over filling and serve immediately. Calories 381, Fat 8g, Fiber 5g = 7 stars for two tortillas full Olden Times Chicken Casserole Recipe added 01/15/2003 2 c. Healthy Request Chicken broth 1/3 c. dry milk powder 1/4 c. water 1/2 c. finely chopped onion 1 full cup dicooked chickenced breast 3/4 c shredded reduced fat cheddar cheese 1 c. uncooked Minute Rice 1/4 tsp. black pepper 1 tsp. dried parsley flakes Preheat oven to 375 degrees. Spray an 8x8 baking dish with butter flavored cooking spray. In a large bowl, combine chicken broth, dry milk powder, and water. Stir in onion and chicken. Add cheddar cheese, uncooked rice, black pepper and parsley flakes. Mix well to combine. Pour mixture into prepared baking dish. Cover and bake for 45 minutes. Uncover and continue baking for 15 minutes. Place baking dish on wire rack and let set for 5 minutes. Divide into four servings. Each serving equals:4 stars 195 cal, 7 gm fat, 25 gm protein, 10 g carb, 533 mg sodium, 284 mg. cal, 1 gm fiber Chicken and vegetables recipe added 01/15/2003 by June P 1/2 c green pepper chopped 1/2 c red pepper chopped 1/2 c mushrooms 1 small onion chopped 1/2 can chopped tomatoes (19 oz can)with juice. 2 tbsps club house Greek Seasoning 2-4 oz chicken breasts Sautee fresh vegetables slightly and then add stewed tomatos, simmer for 10 min stirring occasionally,grill or pan fry in cooking spray chicken breasts, when cooked cut into small pieces and add to vegetable mix, simmer for another 5 min. Serve over rice or vegetables. The chicken and vegetables works out to 4 stars per serving add for the pasta or rice accordingly. This was really good and extremely filling. I enjoyed it immensly Tarragon Chicken Salad added 01/15/2003 by Sarah Beth 1/2 cup = 3 stars, makes about 4 cups or 8 servings 1 lb cooked boneless skinless chicken 1 cup halved seedless grapes 1 chopped shallot 1/2 cup golden raisins 1 cup chopped celery 2 Tbsp fresh tarragon or 1 Tbsp dried tarragon 1/4 cup light or non-fat mayo 1/2 cup plain lowfat yogurt pepper and salt to taste 1 Tbsp lemon juice Mix all ingredients in a large bowl, and refrigerate at least an hour or until serving. I like to eat this on a light 1 star bun, with tomato and fresh lettuce! Cheesy Chicken a la King added 01/15/2003 by Sarah Beth 4 servings @ 5.5 stars each Easy and elegant chicken dish. It's a great way to use leftover chicken or turkey. Green pepper and red pimientos make this a pretty dish to serve at Christmas or anytime. Serve over cooked rice, toast, or noodles. Can be made ahead and reheated. Recipe has been scaled to make 4 servings. 1 (4.5 ounce) can mushrooms, drained, liquid reserved 1 green bell pepper, chopped 3 Tbsps butter 1/4 cup flour 1/2 teaspoon salt 1/8 teaspoon ground black pepper 3/4 teaspoon chicken bouillon powder 3/4 cup hot milk 2/3 cup hot water 2 cooked, boneless chicken breast halves, chopped 2-1/2 ounces chopped pimento 3/4 cup red-fat cheese Directions 1 Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat. 2 Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat. 3 Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute. 4 Stir in chicken and pimiento. Heat through. CHICKEN TURKEY SQUARES recipe added 01/15/2003 sent in by Mary Jo C. 1 (8oz) package stuffing mix, 1/2C melted reduced calorie margerine, 1C chicken broth, 2 1/2C chicken or turkey (cooked and cut into pieces), 1/2C chopped onion, 1/2C celery, 1/2C light mayonnaise, 3/4tsp salt, 2 eggs (slightley beaten), 1 1/2C milk, 1 can reduced fat cream of mushroom soup, 1/2C reduced fat chedar cheese Combine stuffing mix, margarine and chicken broth together. Place 1/2 in 13X9 greased pan. Combine turkey or chicken, onion, celery, mayonnaise and salt together. Spread over stuffing. Place remaining stuffing on top. Mix eggs and milk together and pour over all. Cover with foil and refrigerate at least 6 hours or overnight. Remove from refrigerator 1 hour before baking. Spread with can of mushroom soup. Bake at 325 for 40 minutes. Sprinkle cheese over top and bake 10 minutes more. 8 Cups = 6 stars per cup Spinach Stuffed Chicken Rolls recipe added 01/13/2003 6 servings (1 chicken rollup with 3 Tbsp sauce) @ 7 stars each 3/4 cup EACH chopped onion, celery, and sweet red pepper 2 garlic cloves, minced 2 Tbsp butter or stick margerine, divided 2 cups chopped fresh spinach 1/2 cup egg substitute (like EggBeaters) 2 cups seasoned stuffing croutons, lightly crushed 6 boneless skinless chicken breast halves (about 6 oz each) 2 Tbsp cornstarch 1 cup chicken broth 1 tsp lemon juice 1/2 tsp browning sauce, optional 2 cups sliced fresh mushrooms 1/4 tsp lemon pepper seasoning, optional In a nonstick skillet, saute the onion, celery, red pepper, and garlic in 1 Tbsp butter until tender. Add spinach, cook and stir until spinach is wilted. Cool. Add egg substitute and croutons, mix well. Flatten chicken to 1/4 in. thickness. Top each pieces with the spinach stuffing mix. Roll up and secure with toothpicks. Place in a 9 X 13 baking dish coated with non-stick cooking spray. Cover and bake at 350 degrees for 40-45 minutes or until chicken juices run clear. In a small bowl, combine the cornstarch, broth, lemon juice, and browning sauce until smooth. In a non-stick skillet saute the mushrooms in remaining butter until tender. Gradually stir in broth mixture. Bring to a boil; cook and stir for 1-2 minutes for until thickened. Remove the toothpicks from rollups. Serve with mushrooms sauce, and sprinkle with lemon pepper.349 calories, 10 g fat, 631 mg sodium, and 3 grams fiber. From Light and Tasty magazine. Sarah Beth Chicken angel Hair pasta Recipe added 01/13/2003 1 serving of chicken breast meat ( 4oz) 1 bag of frozen broccoli cuts 1 can of rotel milder or your preference 1 can of mushrooms 1 can of reduced fat cream of chicken soup 2 oz angel hair pasta add water and chicken to pan i use enough of water to also cook the broccoli then i let them cook together lately i have just put in everything at one time except for the past and the soup when the chicken and broccoli is done and youhave used up some of the water i dont like my real soupy i like it kinda creamy so i dont want alot of the water left over before i add the soup when the broccoli is done then i add the pasta to it then when it is done i add the soup. chicken (depending on which brand you use) 4 stars broccoli 0 stars soup 2.5 stars pasta 4 stars mushrooms 0 stars rotel 0 stars total for the entire pot is 10.5 stars you can also add some ff cheddar cheese to a serving when eating just remember to count the points Madeline Easy Chicken Enchiladas Serves 5 Recipe added 01/13/2003 Sent in by Beth 8 stars per serving (but extremely filling!) Pam cooking spray 10 oz. canned chicken breast 1/3 c. green taco sauce with tomatillos � c. fat free sour cream 5 large fat free flour tortillas 1 16 oz. can of black beans 1 c. reduced fat cheddar cheese 1 16 oz. jar of salsa Preheat oven to 450 degrees. Spray 9 x 13 baking dish with Pam. Drain the chicken and combine in a small bowl with the green taco sauce and sour cream. Place 1/5 of the chicken mixture in a tortilla. Top with 1/5 of the black beans and sprinkle with cheese. Roll up tortilla, tucking in both ends enchilada style, and place them seam down in the baking dish. Pour salsa evenly over rolled tortillas. Cover with foil and bake about 8-10 or when the sauce bubbles. Remove baking dish from oven and sprinkle remaining cheese on top. Continue to bake, uncovered, for about 3 minutes or until the cheese melts. Serve!! Chicken Casserole submitted by Cathy added to page 01-11-2003 Serves 18 people stars per serving= 4 Ingredients- 2 lbs boneless Chicken breast 3 Cans reduced Fat chicken noodle soup 4 cans reduced fat cream of mushroom soup. 2 cans each Peas, Corn and Green Beans 1 package Fresh Mushrooms Cayenne pepper to taste 1 pkg Shredded 2% Mozzarella cheese Directions: Boil chicken until white inside. Chop into small pieces and place in glass cooking dish. Combine Vegetables and Soups together and stir. Pour soup mixture over Chicken and cook at 350 for 30 minutes. Add Cheese and cook for an additional 10 minutes. SOUTHERN OVEN "FRIED" CHICKEN submitted by Millissa 11-30-2002 MAKES 4 SERVINGS 1/2 CUP FAT FREE BUTTERMILK 2-3 DROPS HOT RED PEPPER SAUCE 1/2 CUP CORNFLAKES, CRUSHED 3 TABLESPOONS ALL- PURPOSE FLOUR 1/4 TEASPOON SALT 1/4 TEASPOON FRESHLY GROUND PEPPER 2 POUNDS CHICKEN PARTS, SKINNED 4 TEASPOONS CANOLA OIL 1) PREHEAT OVEN TO 400 F; SPRAY A LARGE BAKING SHEET WITH NON STICK COOKING SPRAY 2) IN A LARGE BOWL, COMBINE THE BUTTERMILK AND PEPPER SAUCE. ON A SHEET OF WAX PAPER, COMBINE CORNFLAKE CRUMBS, FLOUR, SALT AND PEPPER. DIP THE CHICKEN IN THE BUTTERMILK, THEN DREDGE IN THE CORNFLAKE MIXTURE, COATING COMPLETELY. PLACE THE CHICKEN ON THE BAKING SHEET; DRIZZLE WITH THE OIL.BAKE UNTIL COOKED THROUGH, 15-20 MINUTES LONGER. PER SERVING 229 CALORIES, 10g TOTAL FAT, 2g SATURATED FAT, 64mg CHOLESTEROL, 295 mg SODIUM, 11g TOTAL CARBOHYDRATE, 0g DIETARY FIBER, 23g PROTEIN, 49mg CALCIUM. stars-PER SERVING 5 Cheesy Crockpot Chicken Submitted by Marsha 11-30-2002 Serves 8 @ 4 1/2 stars per serving 2 pounds boneless, skinless chicken breasts 2 cans condensed cream of chicken soup 1 can condensed cheddar cheese soup 1/4 teaspoon garlic powder Place chicken breasts in the crockpot. Mix the undiluted soups together with the garlic powder and pour over chicken. Cover and cook on low 6 to 8 hours, until chicken is tender. Serve over rice or noodles (don't forget to add these POINTS I cooked the same thing for dinner last night! :) I only had one can of chicken soup, so I used it plus one can of the cheese soup, and it just came out nice and cheesy. The recipe I have says it is 4 1/2 pts. per serving Old-Fashioned Chicken and Rice Casserole Recipe submitted by Frances 11/18/02 Makes 9 servings 1 can (10 3/4 oz.) Campbell's Healthy Request cream of mushroom soup 1/3 cup fat-free sour cream 1 1/4 cup fat-free chicken broth 2 tsp. dry onion flakes 1/2 tsp. dry celery flakes 1 can (14 1/2 oz.) cut green beans, drained 2 cups sliced fresh mushrooms 4 boneless skinless chicken breasts, cooked and cut in small pcs. Salt and black pepper to taste 3 1/2 cups cooked rice 1 tsp. parsley flakes 1 cups crushed, baked potato chips Preheat oven to 350*. In large bowl, combine cream of mushroom soup and sour cream. Using a whisk , mix in the chicken broth. Stir until completely smooth and mixed thoroughly. Stir in onion flakes and celery flakes. Using a spoon, fold in green beans and mushrooms. Next add the pcs. of cooked chicken breast and season with salt and pepper. Spray a 9x12-inch casserole dish with with nonstick cooking spray. Pour cooked rice into baking dish and spread rice to cover bottom of dish. Carefully pour mushroom soup mixture evenly over the rice. Sprinkle parsley flakes over the top and then sprinkle potato chips over the entire top of the casserole. Bake in 350* oven for 25-35 min. Remove and serve warm. Per serving: cal 237 Fat 3g stars: 5 Chicken Casserole -(recipe added 11-01-2002) servings 6 estimated stars per serving 5 1 10 oz. can chicken in water (98% fat free) 1 can cream of chicken soup 1 (15 oz.) can mixed vegetables, drained 1 (15 oz.) can whole kernel corn, drained 1/4 cup fat-free mayo 1/8 tsp garlic powder 36 crackers, Ritz Crisps 1/2 stick butter or 2 TBSP Promise margarine Instructions Mix together chicken, vegetables, mayo and garlic powder. ** Pour into baking dish. ** In a separate small bowl, melt butter. Crush crackers & stir into melted butter. Pour over casserole mixture. ** Bake @ 350 degrees for 30 minutes or until bubbly.This dish is very flavorful & filling. ** Optional: Add 1/4 cup grated cheddar cheese (fat free is best) add points CHICKEN AND BROCCOLI ALFREDO sent in by Holly 6 ounces uncooked fettuccine 1 c. broccoli flowerets (I used fresh and it was AWESOME!!) 1 tsp. margarine (I used Brummel & Brown) 6 ounces boneless chicken breast halves cut into cubes 1 can (10 3/4 ounce) 98 % fat free cream of mushroom soup (I used Healthy Request) 1/2 c. skim milk 1/3 grated Fat Free Parmesan cheese (I couldn't find FF so I used Kraft Red Fat) Prepare fettuccine according to package directions. Add broccoli the last 4 minutes of cooking. Drain well. In skillet over medium high heat melt margarine, add chicken and cook until browned, stirring often. Stir in soup, milk, cheese and fettuccine mixture and cook thoroughly. Stir occasionally. Serves 7 (1 cup servings) @ 3.5 stars (Original recipe)Using my ingredients it came out to 3 points per serving WEST COAST CHICKEN BREAST 4 stars / Serving, Serves: 4 Source: The New Family Cookbook For People with Diabetes INGREDIENTS: - 4 large skinless, boneless chicken breast halves (about 1 lb) - 1/4 cup chopped sun-dried tomatoes packed in oil, well drained - 1/4 cup packed chopped fresh basil leaves - 1 clove garlic, minced - 1 tablespoon olive oil - 1/4 teaspoon freshly ground pepper - 1/4 teaspoon paprika - 1 slice whole wheat bread, crumbled to make soft crumbs DIRECTIONS:Preheat the oven to 425 degrees F. Prepare a shallow baking dish with olive oil-flavored non stick pan spray. Pound the chicken breasts to 1/4-inch thickness. Combine the tomatoes, basil, and garlic in a small bowl. Spread the tomato mixture evenly over the chicken breasts; roll up and place seam side down in the prepared baking dish. Combine the oil, pepper, and paprika in a small bowl; brush evenly over the chicken rolls. Sprinkle with the bread crumbs. Press the crumbs onto the chicken rolls so they adhere. Bake 15 minutes, or until the chicken is tender and the crumbs are browned. Nutritional Information Per Serving: (1 stuffed breast half): Calories: 198, Fat: 8g, Sodium: 118mg, Dietary Fiber: 1g, Sarah Beth Chicken Cordon Bleu Recipe 6 stars / Serving 6 boneless, skinless chicken breasts (approx. 4 ounces each) 2 tablespoon Dijon-style mustard 3 slices lean ham, cut in half 3 slices reduced-fat Swiss cheese, cut in half 4 slices reduced-calorie whole wheat bread 2/3 tablespoons dried parsley Preheat oven to 350 degrees. Pound chicken breasts between 2 pieces of wax paper to 1/4-inch thickness using a meat mallet or rolling pin. Brush mustard on 1 side of each chicken breast, and then layer 1 slice ham and cheese over mustard. Allow bread to dry/stale while the oven is preheating or lightly toast. Tear bread into pieces and place in a blender or food processor. Pulse-blend into breadcrumbs. Place breadcrumbs in a shallow dish or a plastic bag, add the dried parsley and mix well.Roll up chicken from the short end and secure with wooden toothpicks and set aside. Spray tops of chicken with nonstick cooking spray and coat with breadcrumbs. Arrange chicken in a baking dish sprayed with nonstick cooking spray. Cover and bake for 10 minutes, uncover and bake an additional 20 minutes or until chicken is no longer pink. Makes 6 Servings Serving Size: 1 chicken breast Nutrients per serving Calories: 275 Total fat: 7 grams (22% of calories) Saturated fat: 3 grams Cholesterol: 84 mg Sodium: 763 mg Carbohydrate: 8 grams (12% of calories) Protein: 44 grams (66 % of calories) Dietary fiber: 2 grams I got this from the WW 5 ingredient 15 minute cookbokk. I fixed this tonight and by DH and even my MIL loved it. Pan-Glazed Chicken with Basil 4 (4-ounce) skinless, boneless chicken breast halves 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 2 teaspoons olive oil 2 tablespoons balsamic vinegar 1 tablespoon honey 2 tablespoon chopped fresh or 2 teaspoon dried basil. Sprinkle both sides of chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until lightly browned. Turn chicken, and cook 6 minutes or until chicken is done. Stir in vinegar, honey, and basil; cook 1 minute. Yield: 4 servings. stars: 4; exchanges: 3 Very Lean Meat; per serving: Calories 161, Carbohydrate 4.6g, Fat 3.7g (saturated 0.7g); Fiber 0.0g; Protein 26.2g; Cholesterol 66mg; Sodium 367mg; Calcium 18mg; Iron 1.0mg Also I fixed baked/broil vegetables. I cut up all kinds of 0 points or low point vegetables mixed a little Ms.Dash and sprinkle with Balsamic vinegar and a splash of olive oil. Heat oven to 400 and bake for about 20 minutes. Then I turn to broil for about 2 to 5 minutes. A great side dish. Also we have done this on the grill also. The different vegetables I have used are mushrooms, all colors of bell peppers, onions, carrots, squash, potatoes, zucchini and asparagus. Believe me if my MIL (which lives with us!!) likes this then IT MUST BE GOOD ;-) Crockpot Lemon Garlic Chicken with Wild Rice 3 stars per serving NOT INCLUDING THE RICE. check the points on the rice YOU are using. Recipe courtesy Kathleen Daelemans 1 pound boneless, skinless chicken breasts, lightly pounded (3 to 4 ounces meat per person) Kosher salt Freshly ground black pepper 8 cloves garlic, smashed 1 cup wild rice blend 1/4 cup fresh squeezed lemon juice 2 1/4 cups water 10 fresh parsley sprigs Season the chicken breasts generously with salt and pepper. Place the chicken breasts in the bottom of a slow cooker. Add the garlic and rice. Add the lemon juice to the water and stir. Pour this mixture over the rice and chicken. Stir once to coat. Place the lid on the slow cooker and set on low for 8 hours. To plate, place a serving of the rice on each plate and top with 1 chicken breast. Garnish with fresh parsley sprigs Yield: 4 servingsPrep Time: 10 minutes Cook Time: 8 hours Difficulty: Easy I made this. It's a 10 in my book. I love hot sauce, so I used more. I also used reduced fat margerine instead of the real stuff. You can do what you want and adjust the points. If you like hot food, this is for you! Patty baked buffalo chicken 4 four oz skinned boneless chicken breasts 1/4 cup hot sauce 1 tblsp. white vinegar 1 tablespoon stick margareine, melted(will used rf) 1 tsp. celery seeds 1/8 tsp. pepper 1/2 cup fat free blue cheese dressing 1. preheat oven to 400 degrees. 2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; cook 4 min. on each side or until brown. Place chicken in an 11x7 inch baking dish coated with cooking spray. 3. combine hot sauce and next 4 ingred. pour over chicken. Bake, uncovered, at 400 for 25 min. Serve with blue cheese dressing. makes four servings: 1 piece of chicken and 2 tbls. dressing. stars: 5, cal: 231, fat 6.7 fiber 0.7 Chicken Waldorf Salad Serves 2 4 stars per serving 1 cup (4 ounces) diced cooked chicken breast 1/2 cup red unpeeled apple, cored and diced 1/2 cup chopped celery 2 tablespoons raisins 1/4 cup ff mayo In a small bowl, combine chicken, apple, celery, and raisins. Blend in mayo. Refrigerate until ready to serve. When serving spoon onto lettuce leaf....or make a sandwich, but add points for bread. 191 Calories 2 gm Fat 2 Fiber 6 star. Chicken and Dumplings - a recipe by babedoll Serves: 4 @ stars per serving: 6.5 Ingredients: Two boneless chicken breast (about six ounces) - 10 pts 1 can cream of chicken soup (I used store brand) - 2.5 pts 1 1/2 cups reduced fat bisquick - 13.5 points Instructions: Boil your breasts in a good bit of water. Remove when down to cool and add the soup, dissolve and bring to a boil. Mix bisquick with just enough water to make it a sticky consistency. Drop by small rounded spoonfuls into water. Use spoon to dunk them under to make sure they cook all the way through. Shred chicken and add to soup. Salt and Pepper to taste. I made these last night and man they were so good and low in points too! Dilled Chicken Salad 16 oz. spiral pasta, cooked. 6 oz. cooked chicken, 1C chopped celery, 1/3C chopped onion, 1 (10oz.) package frozen peas, thawed and drained. Dressing: 1 envelope ranch dressing, 2C FF sour cream, 1C FF mayo, 1C milk, 1 Tbsp dill, 1/2 Tsp garlic salt. Combine dressing ingredients, whisk until smooth, pour over salad, toss to coat. Cover and refrigerate at least 2 hours. 10-12 Cups 1C = 5 stars Mary Jo PARMESAN CHICKEN CUTLETS: Each serving is 3 stars 1/4 Cup Parmesan Cheese 2 Tablespoons Italian-style dried Bread Crumbs 1/8 teaspoon paprika 4 (4 oz) skinless, bonelss chicken breasts 1. Preheat the oven to 400. In resealable plastic bag, combine cheese, crumbs, and paprika, shake well. 2. Transfer mixture to plate, dip each chicken breast in cheese mixture, turning to coat all sides. Arrange on nonstick baking sheet, bake until chicken is cooked through, 20-25 minutes. 161 calories, 3g fat, 0g fiber Serve with cooked pasta (add pts. as necessary) Yum, Yum, RED Grapefruit chicken 4 stars per serving - makes 4servings 2 grapefruits (about 1 and 3/4 pounds) us a pink and a white one for a pretty persentation 4 and 1/4 pound skinless bonless chicken breast 1 tablespoon of chopped thyme 1/2 teaspoon of salt 1 tablespoon apple jelly 1 teaspoon of butter mint sprigs to garnish peel and section the grapefruits, reserving 1/2 cup of juice, set sections and juice aside. spray a nonstick skillet with non stick spray and set of medium high heat. sprinkle both sides of chicken with the thyme and the salt. sautee the chicken until browned and cooked through about 3-4 minutes on each side. transfer to platter. add the reserved 1/2 cup of grapefruit juice, the jelley and the butter to the skillet and bring to a boil cook stirring constantly until the sauce thickens slightly, about 2 minutes. spoon the sauce and reseved grapefruit sections over the chicken, garnsish with mint. Honey Pecan Chicken Makes 4 servings -- 6 stars per serving. 1/2 cup pecans, finely chopped 2 Tablespoons cornflake crumbs (I used dry bread crumbs 2 Tablespoons honey 1 Tablespoon reduced sodium soy sauce 4 (5 ounce) skinless, boneless chicken breasts Preheat oven to 425 degrees. Line a baking sheet with foil. Sprinkle the chopped pecans and crumbs on a sheet of waxed paper. Combine the honey and soy sauce in a shallow bowl. Dip both sides of chicken into honey mixture, then into the pecan mixture to coat. Arrange on baking sheet in a single layer. spray lightly with cooking spray. Bake until the chicken is cooked through, about 5 minutes on each side. (I baked mine a total of 15 minutes). CROCKPOT CHICKEN CURRY makes 4 servings 595 calories each and 1.1 gram of fiber and 7g of fat 4 skinless boneless chicken breast half s 1 can garbanzo beans rinsed and drained 1 small onion thinly sliced 1 small red bell pepper chopped 1 cup snap pea pods 1 jar mango chutney 3/4 cup of water 2 tablespoons corn starch 1 and a half teaspoon of curry powder salt pepper 4 cups hot cooked rice 1. layer chicken, beans onion and bell pepper and pea pods in 3 and a half to 4 quart slow cooker. 2. mix remaining ingredients except rice, pour over mix in slow cooker 3 cover on a low heat setting 6 to 7 hours or until veggies are tender and juice of chicken is no longer pink. serve over rice. tanja-the blonde reporter |