Garlic Chicken Spaghetti

Ingredients

• 1 package (1 pound) spaghetti
• 1/2 cup sun-dried tomatoes (not packed in oil)
• 1 cup boiling water
• 1/4 cup all-purpose flour
• 1/2 teaspoon garlic salt
• 1 pound boneless skinless chicken breasts cut into 1-inch cubes
• 1/4 cup olive oil divided
• 2-3/4 cups sliced fresh mushrooms
• 5 garlic cloves minced
• 1/4 cup reduced-sodium chicken broth
• 1/2 cup white wine or additional reduced-sodium chicken broth
• 1/4 cup minced fresh parsley
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon crushed red pepper flakes
• 1/2 cup grated Parmesan cheese

Cook spaghetti according to package directions. Meanwhile, place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes. Drain and chop tomatoes; set aside. In a large resealable plastic bag, combine flour and garlic salt. Add chicken, a few pieces at a time, and shake to coat.

In a large skillet, saute chicken in 2 tablespoons oil until no longer pink. Remove and keep warm. In the same skillet, saute mushrooms and garlic in remaining oil until tender. Add the broth, wine or additional broth, parsley, basil, salt, pepper and pepper flakes. Stir in the reserved tomatoes and chicken; heat through.

Drain spaghetti. Add chicken mixture and cheese; toss to coat. Yield: 8 servings.

Nutrition Facts: 1-1/2 cups equals 398 calories, 11 g fat (2 g saturated fat), 36 mg cholesterol, 386 mg sodium, 50 g carbohydrate, 3 g fiber, 23 g protein.

Source: http://www.tasteofhome.com/recipes/Makeover-Garlic-Chicken-Spaghetti

Layered Chicken Dinner

Ingredients

• 1 cup brown rice, uncooked
• 2 cups cut green beans, drained
• 16 ounces boneless, skinless chicken breasts
• 1 (14.5 ounce) cans cream of chicken soup
• 1 cup sliced fresh mushrooms
• 2 tablespoons bacon bits
• 1 cup water
• 1 teaspoon dried parsley flakes
• 1 teaspoon dried onion flakes
• freshly ground black pepper

Directions

Preheat oven to 350F. Spray an 8x8 inch baking dish with butter-flavored cooking spray. Layer rice, green beans, and chicken in prepared dish. In a medium bowl, combine chicken soup, mushrooms, bacon bits, water, parsley flakes, onion flakes, and black pepper. Even spoon soup mixture over top. Cover and bake 90 minutes. Uncover and continue baking 15 minutes. Evenly

divide into 4 servings.

Grilled Lemon Chicken

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Ingredients

• 3/4 cup freshly squeezed lemon juice (4 lemons)
• 3/4 cup good olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon minced fresh thyme leaves or 1/2 teaspoon dried thyme
• 2 pounds boneless chicken breasts halved and skin removed

Directions

Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.

Heat a charcoal grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.

Grilled Chicken Quesadillas with Corn and Black Bean Salsa

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Ingredients

• 1 can (15 ounces) or about 1 1/4 cups freshly cooked) black beans, rinsed and drained
• 1/2 15 ounce can of corn drained
• 2 cups 8 ounces shredded cheddar cheese
• 1 cup cooked chicken* chopped into thin, small pieces
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon chili powder
• flour tortillas (soft taco size)
• Sour cream for serving
• Salsa for serving

Directions

1. Combine the first 7 ingredients in a bowl for the filling.

2. Coat 1 side of the tortillas with a small bit of olive or vegetable oil. Lay half of the tortillas, oil side down, on cookie sheets.

3. Spoon filling mixture onto tortilla,s dividing evenly among them. Top with remaining tortillas, oil side up.

4. Bake at 350 degrees for 15-20 minutes or until filling is warm and melted and tortillas start browning. Flip quesadillas halfway through the cooking time to brown both sides of the quesadillas.

5. Cut each quesadilla into quarters with a pizza cutter and serve with salsa and sour cream.

Chinese Chicken Salad

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Ingredients

• 1-1/2 cups water
• 1 cup white wine or chicken broth
• 4 green onions sliced
• 10 whole peppercorns
• 4 salmon fillets (5 ounces each)
• SAUCE:
• 1/2 cup reduced-fat sour cream
• 1/4 cup chopped peeled cucumber
• 4-1/2 teaspoons snipped fresh dill or 1-1/2 teaspoons dill weed
• 2 teaspoons prepared horseradish
• 1-1/2 teaspoons lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Directions

* In a large skillet, combine the water, wine, onions and peppercorns. Bring to a boil. Reduce heat; carefully add salmon. Cover and cook for 5-7 minutes or until fish flakes easily with a fork.

* With a spatula, carefully remove salmon; discard cooking liquid. Cool salmon for 10 minutes; refrigerate until chilled. In a small bowl, combine the sauce ingredients. Serve with salmon. Yield: 4 servings.

Nutrition Facts: 1 fillet with 8 teaspoons sauce equals 316 calories, 18 g fat (5 g saturated fat), 94 mg cholesterol, 186 mg sodium, 3 g carbohydrate, trace fiber, 30 g protein.

Chicken Marsala

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Ingredients

• 4-6 thin chicken breast pounded out to 1/8 inch thickness
• 1/2 cup flour
• 1/3-1/2 cup butter
• salt and pepper to taste
• 2 cups mushrooms sliced (I used baby bellas)
• 1-2 cloves garlic minced
• 3/4 cup marsala wine
• 1/2 cup chicken stock
• 1/2 cup mozzarella cheese
• 1/4 cup parmesan cheese
• 1/2 box angel hair pasta

Directions

Dredge the chicken in flour. Place 2 chicken breasts at a time in the skillet with 2 tablespoons melted butter (add more with each addition if needed) in skillet. Cook over low heat for 3 to 4 minutes on each side. As each one is done place it in a 9x13 baking dish and sprinkle with salt and pepper. Repeat until all chicken is cooked.

Adding more butter if needed, saute mushrooms and garlic in the same skillet. When the mushrooms are done use a slotted spoon to remove the mushrooms and place them on top of the chicken.

Use the marsala wine to deglaze the pan then stir in the chicken stock. Bring to a boil then reduce the temperature. Spoon 1/2 of the sauce over the chicken. Top the chicken with cheese and bake at 425 degrees for 10-12 minutes.

While the chicken is baking prepare angel hair noodles. When the noodles are done drain the water and dump the noodles into the pan with remaining sauce.

Serve chicken and mushrooms over top of angel hair pasta.

**Recipe note** If you are concerned with the amount of butter in this recipe you can substitute olive oil for half of the butter. Some butter is required to give it a rich flavor but it is perfectly okay to use half butter and half olive oil.

Parmesan Chicken

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Ingredients

• 1/2 cup butter melted
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1 cup dry bread crumbs
• 1/2 cup grated Parmesan cheese
• 6 to 8 to boneless skinless chicken breast halves

Directions

In a pie plate or shallow bowl, combine butter, mustard, Worcestershire sauce and salt. In a plastic bag, combine crumbs and Parmesan cheese. Dip chicken in butter mixture, then shake in crumb mixture. Place in an ungreased 13-in. x 9-in. baking pan. Drizzle with any remaining butter mixture. Bake at 350 for 40-45 minutes or until chicken is no longer pink and juices run clear. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 270 calories, 16 g fat (9 g saturated fat), 82 mg cholesterol, 552 mg sodium, 10 g carbohydrate, trace fiber, 21 g protein.

Chicken Basque-Style

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Ingredients

• 4 chicken thighs trimmed of excess skin
• Coarse salt
• 6 tablespoons olive oil
• 3 garlic cloves minced
• 1 medium onion cut into strips
• 2 bell peppers cut into strips
• 1 can diced tomatoes
• 1 small can tomato paste
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons sugar
• 1/2 cup dry white wine or water
• 1 can (about 14 ounces) white beans
• Juice of 1/2lemon
• 2 tablespoons chopped flat-leaf parsley

Directions

Sprinkle the chicken generously with salt. Keep the chicken in the refrigerator or another cool place while you cook the vegetables.

In a skillet, heat 3 tablespoons of the olive oil over medium heat. Cook the garlic for 1 to 2 minutes until it turns golden brown. Add the onion, and saute it for about 10 minutes until it is softened. Add the peppers, tomatoes and tomato paste, mix well and season with salt and sugar. Cook, stirring, for about 15 minutes, until the tomatoes release their liquid.

In a deep skillet or stockpot, heat the remaining 3 tablespoons olive oil over high heat. Add the chicken and cook for 10 minutes, turning once, until it is lightly browned on all sides. Add the pepper-tomato mixture and the wine, and mix well. Reduce the heat to medium, partially cover the pot, and cook for about 40 minutes, until the sauce thickens and the chicken is cooked through.

Gently stir in the lemon juice and cook 5 minutes more. Serve the chicken and sauce garnished with parsley.

Chicken and Rice

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Ingredients

• 3 large chicken breasts
• 2 cups brown rice
• 4 cups chicken broth
• salt and pepper to taste
• paprika

Directions

Cook rice in the broth. Season with salt and pepper. Put into a greased casserole dish. Season chicken breasts with salt and pepper and paprika. Lay on top of rice. Bake for 45 minutes or until done at 350 degrees.

Chicken & Broccoli Cheese Bake

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Ingredients

• 1 pound boneless, skinless chicken breasts
• salt and pepper to taste
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/4 cups milk
• 1 1/2 cups cheddar cheese
• 2 cups frozen broccoli
• 1/2 tsp thyme

Directions

1. Season chicken with salt and pepper. Place in small casserole dish (8×8 or 9×9).

2. In a small saucepan, melt 2 T. butter or margarine over medium heat. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and cook until thickened to gravy consistency. Remove from heat. Stir in cheese until melted. Add the broccoli. Season with salt, pepper and thyme. Pour over chicken.

3. Bake at 350 degrees for 30 minutes.

Cashew Chicken

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Since making this recipe, I never order it out. This is so much better than any chicken cashew I have tried at a restaurant.
by CandleLady

6 servings
40 min 20 min prep

1/2 cup chicken broth
1 tablespoon cornstarch
3 tablespoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon red pepper sauce
2 tablespoons vegetable oil
1 lb boneless skinless chicken breasts, cut into 1 inch pieces
1 large green bell pepper, cut into 1 inch pieces
1 medium red onion, cut into 1 inch pieces
1 (8 ounce) can sliced water chestnuts, drained
1 (4 ounce) can mushrooms, drained
1 cup dry-roasted cashews
2 green onions, sliced

Mix broth, cornstarch, soy sauce, ginger and pepper sauce.

Heat wok or large skillet. Add 1 tbsp of the oil and coat the surface. Add chicken and stir-fry till done. Remove chicken; set aside and keep warm.

Add remaining 1 tbsp oil to wok or skillet. Add bell pepper, onion, water chestnuts and mushrooms; stir-fry 4 to 5 minutes.

Add cornstarch mixture to vegetables. Cook and stir about 1 minute or until sauce thickens.
Stir in chicken and cashew coating them with the sauce.

Garnish with green onions.

Serve with rice.

Crockpot Chicken Wild Rice Casserole

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6 slices bacon
1 onion, chopped
2 cloves garlic, minced
2 cups chicken broth
9 oz. bag baby carrots
1-1/4 cups wild rice
1-1/2 lbs. boneless, skinless chicken breasts, cut into pieces
1/4 tsp. dried marjoram


PREPARATION:
In large skillet, cook bacon until crisp. Remove bacon, crumble and refrigerate. Remove all but 1 tablespoon bacon drippings from skillet. Add onion and garlic to skillet and cook and stir for 2-3 minutes.

Stir in broth. Cook and stir until bubbly, 3-4 minutes. Place wild rice and carrots in 3-4 quart crockpot. Top with chicken pieces and pour mixture in skillet over chicken. Sprinkle with marjoram. Cover crockpot and cook on HIGH for 1 hour. Stir mixture, making sure wild rice is submerged in liquid. Reduce crockpot setting to LOW and cook, covered, for 6-8 hours until chicken is thoroughly cooked and wild rice is tender. Sprinkle reserved bacon into crockpot before serving.

6 servings

Chicken 'n' Summer Squash Packets

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From Light & Tasty
These fun meal-in-one packets are an ideal way to use up your garden bounty. Tender chicken and delightfully seasoned veggies are tucked inside each foil-wrapped pack. Sharon Salvador from Lakeport, California shares the recipe.

INGREDIENTS
4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 medium onion, sliced
2 tablespoons Dijon mustard
1 small zucchini, cut into 1/4-inch slices
1 small yellow summer squash, cut into 1/4-inch slices
2 cups sliced fresh mushrooms
3/4 teaspoon dried basil
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1 tablespoon butter
1 tablespoon grated Parmesan cheese

SERVINGS
4
CATEGORY
Lower Fat
METHOD
Baked
PREP
20 min.
COOK
25 min.
TOTAL
45 min.

DIRECTIONS
Flatten chicken to 1/4-in. thickness; sprinkle with 1/8 teaspoon each salt and pepper. Cut eight 15-in. x 12-in. rectangles of heavy-duty foil; place one rectangle on top of another to make four. Divide onion slices among the four rectangles; top with chicken, mustard, zucchini, yellow squash and mushrooms. Combine the basil, garlic powder, paprika and remaining salt and pepper; sprinkle over vegetables. Dot with butter. Fold foil around vegetable mixture and seal tightly. Place packets on a baking sheet. Bake at 425° for 25-30 minutes or until chicken juices run clear. Open foil carefully to allow steam to escape. Sprinkle with Parmesan cheese. Yield: 4 servings.

NUTRITIONAL INFO
Nutrition Facts: 1 packet equals 206 calories, 7 g fat (3 g saturated fat), 71 mg cholesterol, 449 mg sodium, 10 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 3 very lean meat, 2 vegetable, 1 fat.

Honey Rosemary Chicken

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From Light & Tasty

I never get tired of finding new ways to cook with herbs! A rosemary marinade sweetened with honey gives this moist chicken wonderful flavor and a pretty golden sheen. —Elsie Barton of Hoover, Alabama

INGREDIENTS
1/4 cup honey
1/4 cup balsamic vinegar
1/4 cup minced fresh rosemary
2 tablespoons olive oil or 2 tablespoons canola oil
6 bone-in skinless chicken breast halves (7 ounces each)
1 teaspoon salt
1/4 teaspoon pepper

SERVINGS
6

PREP
5 min.
COOK
55 min.
TOTAL
60 min.

DIRECTIONS
In a bowl, combine the honey, vinegar, rosemary and oil; mix well. Pour half of the marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate for 2 hours. Cover and refrigerate remaining marinade. Drain and discard marinade from chicken. Place chicken bone side down in a 13-in. x 9-in. x 2-in. baking pan. Sprinkle with salt and pepper. Bake, uncovered, at 350° for 55-65 minutes or until juices run clear, basting occasionally with reserved marinade. Yield: 6 servings.

NUTRITIONAL INFO
Nutritional Analysis: One serving (1 each) equals 200 calories, 6 g fat (1 g saturated fat), 79 mg cholesterol, 462 mg sodium, 7 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 4 very lean meat, 1/2 starch, 1/2 fat.

Smothered Chicken Italiano

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Servings: 4

INGREDIENTS
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil
1 cup part-skim ricotta cheese
1 cup crushed tomatoes
4 slices part-skim mozzarella cheese

DIRECTIONS
In a small bowl, combine the oregano, garlic powder, 1/8 teaspoon salt and 1/8 teaspoon pepper; rub over chicken. In a large nonstick skillet coated with nonstick cooking spray, brown chicken in oil for 3-4 minutes on each side. Transfer to an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Combine ricotta cheese and remaining salt and pepper; spoon over chicken. Top with tomatoes. Bake, uncovered, at 350° for 15 minutes. Top with cheese. Bake 5-10 minutes longer or until cheese is melted and chicken juices run clear. Yield: 4 servings.

NUTRITIONAL INFO
Nutrition Facts: 1 serving equals 252 calories, 11 g fat (5 g saturated fat), 85 mg cholesterol, 341 mg sodium, 6 g carbohydrate, 1 g fiber, 32 g protein. Diabetic Exchanges: 4 very lean meat, 1-1/2 fat.

Chicken Nuggets

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1 cup whole wheat flour (arrowroot powder*)
4 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
1 tsp. poultry seasoning
1 tsp. ground mustard
1/2 tsp. pepper
8 boneless skinless chicken breast halves
1/4 cup olive oil

In a tupperware bowl with a lid, combine the seasonings. Make sure lid is tight and shake to mix. Place chicken pieces into container, a few at a time, and shake to coat.

Heat oil in skillet, cook chicken, turning frequently, until browned and juices run clear, about 6-8 minutes.

Yield: 8-10 servings.


*I used arrowroot powder and the nuggets turned out sticky, but very tasty and acceptable for being wheat and dairy-free!

Garlic Lime Chicken

1 teaspoon salt
1 teaspoon pepper
1/4 tsp. cayenne pepper
1/4 tsp. paprika
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. thyme
6 bonelss skinless chicken breasts
2 T. butter
1/2 cup chicken broth
4 T. lime juice

In a bowl, mix together first 7 ingredients. Evenly sprinkle mixture on both sides of chicken breasts.

In a skillet heat butter and olive oil together over medium high heat. Saute chicken until golden brown on each side, about 5 minutes on either side.

Remove chicken and add lime juice and chicken broth to the pan, whisking up the browned bits off the bottom fo the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.

Crockpot 40 Clove Garlic Chicken

-1 large broiler/fryer whole chicken (as big as your crock will fit)
-thyme
- rosemary
- sage
- parsley
-salt
-fresh ground pepper
-40 cloves UNPEELED garlic
-baguette or french bread slices, toasted

Season the chicken in and out with salt, pepper, and generously with the herbs. Place in the crockpot. Place the cloves all around and on top of the chicken.

Cover and cook on low 8 hours.

Remove chicken to serving platter.

Remove garlic to small bowl.

We actually did try the 40-Clove Garlic Chicken recipe last week and... it was great!! The chicken was so moist and tender with a nice flavor. I even liked squeezing out the whole cloves onto some buttered bread, though the chicken was by far my favorite part. DH loved it too and gave it five stars. The best part was that it was so easy to make, being in the crockpot and all. I usually don't care for the texture or flavor of chicken in the crockpot, but was pleasantly surprised by this recipe and will definitely be making it again.