Mexican Layered Chicken

Ingredients

1 spray(s) olive oil cooking spray
2 pounds(s) uncooked boneless, skinless chicken breast
30 oz. canned black beans, rinsed & drained
3 cups sour cream
2 cups shredded cheese (Mexi blend or other), divided
8 oz. chopped green chilies
(2) 4 oz cans
2 t. ground Cumin
1/2 t. black pepper
12 medium corn tortillas cut into 2 inch strips
1 cup salsa

Directions

• Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.
  
  
• Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces. (I used 3 cans of chicken and skipped this step)
  
  
• Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.
  
  
• Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
  
  
• Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.

Oven Fried Lemonade Chicken

INGREDIENTS

• 1 (6 ounce) can frozen lemonade concentrate, thawed
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 6 skinless, boneless chicken breast halves
• 1 1/2 cups cornflakes cereal
• 1 teaspoon dried crushed thyme

DIRECTIONS

1. Pour the lemonade concentrate, salt, and pepper into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour or overnight.
2. Preheat an oven to 350 degrees F (175 degrees C). Spray a baking sheet generously with cooking spray.
3. Place the cornflakes in another resealable plastic bag and crush them into fine crumbs. Add the thyme, and mix thoroughly. Remove the chicken pieces from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken pieces into the bag containing the cornflake crumbs and shake to coat well.
4. Place the chicken breasts on the prepared baking sheet so they don't touch, and spray each one lightly with cooking spray. Bake in the preheated oven for 30 to 45 minutes, until chicken juices run clear, and the top is browned and crunchy. Serve hot or cold.

Crock Pot Cordon Bleu

INGREDIENTS

• 6 skinless, boneless chicken breast halves
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup milk
• 4 ounces sliced ham
• 4 ounces sliced Swiss cheese
• 1 (8 ounce) package herbed dry bread stuffing mix
• 1/4 cup butter, melted

DIRECTIONS

1. Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

Green Chili Chicken

Ingredients:

• 5 Chicken Breasts
• 1 16oz Jar Salsa Verde
• 16oz shredded Mozzarella Cheese

Directions:

• Spray a 9x13 baking dish place chicken down.
• Pour Salsa on top.
• Sprinkle Cheese on top.
• Cover tightly with foil.
• Bake at 350 degrees for 40 minutes.
• Take off foil and bake for 10 more minutes.

I made this last night and it was fast and delish! Hubs loved it.

Quick Chicken Parmesan

INGREDIENTS

• 2 cups pasta sauce
• 4 fully cooked breaded chicken cutlets
• 4 thin slices cooked ham
• 1 cup shredded mozzarella cheese
• 2 T grate Parmesan cheese

DIRECTIONS

1. Spread 1 cup pasta sauce in a 12x8x2 inch shallow baking dish.
2. Place the chicken cutlets over the sauce
3. Spoon 1/2 cup of pasta sauce down the center of each cutlet.
4. Top each with 1 slice ham and 1/4 cup mozzarella chesse
5. Sprinkle with Parmesan cheese.
6. Bake at 425 for 10 minutes or until the cheese melts and the sauce is hot and bubbly.
   

Easy Chicken & Pasta Salad

INGREDIENTS

• 2 cups cooked and drained corkscrew pasta
• 2 cans drained chunk chicken
• 1 large zuchinni - cut half length the sliced
• 1 cup sliced mushrooms
• 1 cup cherry tomatoes cut in quarters
• 3/4 cup prepared creamy italian salad dressing

DIRECTIONS

1. Mix pasta, chicken, zucchini, mushrooms, and tomatoes in a 3 quart bowl.
   
2. Pour dressing over pasta, toss until well coated.
3. Cover & refrigerate for 30 minutes.
4. Stir before serving.
   

Parmesan Seared Chicken

INGREDIENTS

• Raw Chicken Tenders
• 2 1/2 T Dijon mustard
• 3/4 cups powder Parmesan cheese

DIRECTIONS

1. Put dijon mustard in plastic bag with tenders.
2. Shake to cover tenders in mustard.
3. In another bag place Parmesan cheese.
4. Place chicken in cheese, shake to coat.
5. Pre heat skillet on med-high heat.
6. Add chicken, cook till cheese is browned.
7. Cook on both sides.
   

Chicken and Stuffing Skillet

INGREDIENTS

• 3 T butter
• 1 1/2lbs chicken breasts (4-6)
• 1 box (6oz) Stuffing Mix
• 1 1/4 cup water
• 1 can cream of chicken soup
• 1/2 cup milk
• 1/2 cup shredded cheese

DIRECTIONS

1. Heat 1 T butter in a 10 inch skillet over medium-high heat.
2. Add the chicken and cook 12-15 minutes or until cooked.
3. Remove chicken set aside.
4. Prepare stuffing in skillet using the water and remaining butter according to directions except let it stand for 2 minutes.
5. Return the chicken and reduce heat to medium.
6. Stir the soup and milk in a small bowl and pour it over the chicken.
7. Sprinkle with the cheese.
8. Cover and cook until mixture is hot and bubbly.
   

Skilley Cheesy Chicken & Rice

INGREDIENTS

• 1 T olive oil
• 1 1/2 lb chicken breasts (4-6)
• 1 can of Cream of Chicken
• 1 1/2 cup of water
• 1/4 t. paprika
• 1/4 t. black pepper
• 2 cups broccoli
• 1 1/2 cup uncooked instant rice
• 1/2 cup shredded cheddar cheese

DIRECTIONS

1. Heat the oil in a 10in skillet over medium-high heat.
2. Add the chicken and cook for 10 minutes or until it is well browned on both sides.
3. Remove the chicken and set aside.
4. Stir in soup, water, paprika, and black pepper heat to a boil.
5. Stir in broccoli and rice and then return the chicken with additional paprika and black pepper.
6. Top with cheese.
7. Cover and cook for 5 - 10 minutes or until chicken is cooked through and the rice is tender.
   

Chicken Pot Pie

INGREDIENTS

• 3 bone-in chicken breast halves, skinless
• 1 (14.5 ounce) can chicken broth
• 3 potatoes
• 1 yellow onion
• 3 stalks celery
• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 2 cups frozen mixed vegetables
• 1 to taste salt and pepper to taste
• 1/4 teaspoon garlic powder
• 1 (9 inch) frozen prepared pie crust, thawed

DIRECTIONS

1. Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside.
4. Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.
5. In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.
6. Add chicken broth and bring to a boil. After it has become thick, add potatoes.
7. Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.
8. Pour mixture into a 9 inch deep dish pie plate and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.
9. Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.

MY SIMPLIFIED DIRECTIONS:

I used 2 cans of chicken, 1 can of diced potatoes, 1 can of vegal. I sauteed the onions like the recipe says then I added the can of vegal and then the flour and chicken broth at the times directed above. I used 2 Pillsbury pie crusts one for the bottom and one for the top. Took a lot less time and was still delicious!

White Enchiladas

Ingredients

16 oz. fat free sour cream 1 can fat free cream of chicken soup 1 tbls. fresh chopped cilantro (1/2 tbls. dried) 2 1/2 cups cooked shredded chicken breast 1 can Mexican Rotel 1 cup chopped onions 16 corn tortillas 8 oz. shredded pepper jack and colby cheese blend 1 can diced green chiles

Directions

In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.
Combine the chicken, Rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent.
Warm the tortillas until flexible. Then, fill each tortilla with about 2 tbls. of the chicken mixture and about 1 tbls. of the cheese. Roll tortilla up and place seam side down in a 8x11 dish sprayed with cooking spray.
Pour over the sour cream sauce and top with the remaining cheese.
Bake in a 350 degree oven for about 30 minutes or until heated through.
Makes 8 servings of 2 enchiladas each.

Number of Servings: 8

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 392.1

• Total Fat: 12.4 g
• Cholesterol: 77.6 mg
• Sodium: 753.0 mg
• Total Carbs: 40.1 g
• Dietary Fiber: 3.0 g
• Protein: 31.7 g

Slow Cooker Taco Chicken

Ingredients

4 boneless, skinless chicken breasts 1 cup salsa 1/2 package reduced sodium taco seasoning 1 can reduced fat cream of mushroom soup (condensed) 1/2 cup reduced fat sour cream

Directions

Add chicken to slow cooker.
Mix soup and salsa together.
Sprinkle taco seasoning over chicken.
Pour salsa and soup over chicken.
Cook on low for 4 to 6 hours.
Remove from heat and stir in sour cream.
Serve with rice.

No Harm Parm

No-Harm Parm!


Ingredients:
5 oz. boneless skinless chicken breast (raw)
1/3 cup Fiber One cereal
1/4 cup Egg Beaters, Original**
3/4 tsp. reduced fat grated parmesan cheese
1 oz. (approx. 1/4 cup) shredded fat-free mozzarella cheese
1/3 cup canned tomato sauce
Optional: garlic powder, basil, oregano, salt and pepper

Directions:
Preheat oven to 375 degrees. Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Add parmesan to crumbs (if desired, season crumbs with optional spices, as well). Place crumbs in one small dish and Egg Beaters in another. Next, pound your chicken so it's a bit flattened. Coat raw chicken on both sides with Egg Beaters, and then coat with crumb mixture. Place chicken on a baking pan sprayed with nonstick spray. Spray a light mist of nonstick spray on top of chicken and place in oven. Cook for 10 minutes, and then turn chicken over. Add another light mist of nonstick spray and cook for an additional 10 - 12 minutes (or until chicken is fully cooked and coating looks crispy). Meanwhile, if desired, mix tomato sauce with your seasonings of choice. Remove chicken from oven, top with sauce and then cheese, and return chicken to oven until cheese is melted. Enjoy! Serves 1.
. . . . . . . . . .

Kung Pao

Kung Pao-wer!

Ingredients:
8 oz. raw boneless skinless lean chicken breast; cubed
3/4 cup mushroom chunks
3/4 cup bell pepper chunks (red and/or green)
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup sliced & halved canned water chestnuts
2 tbsp. reduced-sodium/light soy sauce
1 1/2 tbsp. rice vinegar
2 tsp. Splenda No Calorie Sweetener, granulated
1/2 tbsp. cornstarch
1 tbsp. chopped dry-roasted unsalted peanuts
1 tsp. minced garlic
1 tsp. red chili sauce (add more for extra spice!)
salt, pepper and red pepper flakes; to taste

Directions:
Begin by combining 2 tbsp. of cold water with soy sauce, vinegar, Splenda, cornstarch and chili sauce -- stir well until all ingredients have dissolved. Set sauce aside. Spray a large pan or wok with nonstick spray, and bring to medium-high heat. Add chicken, mushrooms, bell peppers, celery, onion, garlic and 2 tbsp. of water. Stirring occasionally, cook for about 5 minutes. Once chicken is almost fully cooked but still tender, add peanuts and water chestnuts to the pan or wok. Raise heat to high, give sauce a stir, and add it to the pan/wok as well. Mix entire dish until all ingredients are coated in sauce, and the sauce is hot and thick. Season to taste with salt, pepper, and red pepper flakes. Enjoy! MAKES 2 SERVINGS

Serving Size: 1 heaping portion (half of recipe)
Calories: 230
Fat: 4g
Sodium: 720mg
Carbs: 17g
Fiber: 3g
Sugars: 7g
Protein: 30g

POINTS® value 4*

Cheesy Chicken Cups

Cheesy Chicken Cups
Servings: 10 (Serving 1 chicken cup)
Points: 2

Ingredients:
1 can buttermilk biscuits (10 biscuits)
1 cooked chicken breast cut into small pieces
1 can Healthy Request cream of chicken soup
2/3 C fat free shredded cheese
1 t dried parsley flakes
½ t black pepper

Instructions:
Place each individual biscuit into muffin pan.
Press the biscuits into the holes and up the sides to form cups.
In a bowl, combine chicken, soup, cheese, parsley, and pepper.
Mix well.
Spoon evenly into cups. Bake at 400 for 12 to 15 minutes.

Note: could not find Healthy Request brand of soup at my local grocery store, but used Campbells 98% fat free cream of chicken soup instead. Alternative is to use 1 can of canned tuna, packed in water (drained) for the chicken, and 1 can of cream of celery soup for the cream of chicken soup.

Crockpot Chicken Stroganaff

Crockpot Chicken Stroganaff
Servings: 6
Points: 5

6-4oz chicken breasts
1 can FF cream of chicken soup
16 oz FF sour cream
1 pkg lipton onion soup mix

Buffalo Chicken Tenders

Ingredients
1 sprays cooking spray
1 1/4 pound uncooked boneless, skinless chicken breast, cut into 16 strips total (or 1 1/4 lbs boneless, skinless tenderloins)
1/2 tsp table salt
1/2 tsp paprika
1 tsp minced garlic
2 Tbsp fat-free margarine
4 tsp hot pepper sauce, or to taste
1/2 cup fat-free blue cheese dressing
4 medium stalk celery, trimmed, cut into 4 sticks each

Instructions
Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Place chicken on a plate and sprinkle with salt and paprika. Add chicken to skillet and cook, turning occasionally until lightly browned and cooked through, about 5 to 7 minutes. Add garlic; reduce heat to low, stir and cook until fragrant, about 30 seconds. Remove skillet from heat; stir in margarine and hot sauce until margarine melts. Serve chicken with blue cheese dressing and celery on the side.

Yields about 4 pieces of chicken, 4 celery sticks and 2 tablespoons of dressing per serving

Brie and Carmelized Onion Stuffed Chicken Breasts

Brie and Caramelized Onion Stuffed Chicken breasts
submitted by: WW-Snowwhite710
Prep Time: 30-45mins
Servings: 4 (1 chicken breast and 3 TBS sauce)
PPS: 5

1 teaspoon olive oil, divided
1 1/2 cups sliced onion
4 garlic cloves, thinly sliced
2/3 cup dry white wine, divided
2 ounces Brie or Camembert cheese, rind removed and cut into small pieces (about 2 tablespoons)
1/8 teaspoon salt
1/8 teaspoon pepper
4 (4-ounce) skinned, boned chicken breast halves
2 tablespoons minced fresh onion 

1 tablespoon chopped fresh or 3/4 teaspoon dried rubbed sage
2 garlic cloves, minced
1 (10 1/2-ounce) can low-salt chicken broth
Sage sprigs (optional)

Preparation
1. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add sliced onion; sauté 30 minutes or until golden brown. Add sliced garlic; sauté 5 minutes. Stir in 1/3 cup wine; cook 5 minutes or until liquid almost evaporates. Spoon onion mixture into a bowl; let cool. Stir in Brie, salt, and pepper.
2. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff about 1 1/2 tablespoons of the onion mixture into each pocket.
3. Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; sauté 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm.
4. Add 1/3 cup wine, minced onion, sage, and minced garlic to skillet. Cook over medium-high heat for 2 minutes. Stir in broth. Bring to a boil, and cook 7 minutes or until reduced to 3/4 cup.

Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken. Garnish with fresh sage, if desired.

4 servings (serving size: 1 chicken breast half and 3 tablespoons sauce)
CALORIES 220 FAT 7.1g FIBER 1g

Maple Roasted Chicken Thighs with Sweet Potatoes

Maple-Roasted Chicken Thighs with Sweet Potatoes

This autumnal take on roast chicken is perfect for a chilly fall night. The ingredients — maple syrup, chicken thighs, and sweet root vegetables — are rustic and really satisfying.

Yields: 4 main-dish servings
Prep Time: 15 minutes
Cook Time: About 40 minutes Ingredients
PPS*: 5

• 4 large skinless chicken thighs (about 1 1/2 pounds with bones)
• 2 small sweet potatoes (about 1 pound total), peeled and cut into 1-inch chunks
• 1 small onion, cut into 1-inch pieces
• 1/2 (16-ounce) bag baby carrots or 8 ounces parsnips, cut into 1-inch chunks
• 1/4 cup maple syrup Directions

1. Preheat oven to 450° F.
2. In 15 1/2" by 10 1/2" jelly-roll pan or large shallow roasting pan, combine chicken, sweet potato chunks, onion, baby carrots, maple syrup, 1 teaspoon salt, and 1/2 teaspoon pepper, and toss to coat.
3. Roast chicken mixture 40 to 45 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife and liquid in pan thickens slightly, stirring vegetables once and turning chicken over halfway through roasting.

Nutritional Information Based on individual serving: Calories: 290; Total Fat: 4 g; Saturated Fat: 1 g; Cholesterol: 80 mg; Sodium: 695 mg; Carbohydrates: 41 g; Fiber: 4 g; Protein: 21 g

Tips There's nothing simpler than roasted meat and vegetables; a tasty glaze makes them special.

*PPS- Points Per Serving