Tasty Italian Chicken

Recipe from: Taste of Home: Everyday Light Meals

Ingredients:

*1/2 cup chopped onion
*1-1/8 teas paprika, divided
*3 teas olive oil, divided
*1-1/4 cups water
*1/4 cup tomato paste
*1 bay leaf
*1/2 teas reduced-sodium chicken bouillon granules
*1/2 teas Italian Seasoning
*1/4 cup all-purpose flour
                                 *1-1/2 teas grated Parmesan cheese
                                 *1/2 teas salt
                                 *1/4 teas garlic powder
                                 *1/4 teas dried oregano
                                 *1-1/2 pounds chicken tenderloins (I used boneless, skinless chicken breasts)


Directions:

1. In a small saucepan, saute onion and 1/8 teas paprika in 1 teas oil until tender.  Stir in the water, tomato paste, bay leaf, bouillon and Italian Seasoning.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10 minutes.

2. Meanwhile, in a large resealable plastic bag, combine the flour, Parmesan cheese, salt, garlic powder, oregano and remaining paprika.  Add chicken; seal bag and shake to coat.

3. In a large nonstick skillet coated with nonstick cooking spray, cook chicken in 1 teas oil 2-3 minutes on each side or until juices run clear.  Remove and keep warm; repeat with remaining chicken and oil.  Discard bay leaf from sauce.  Serve over chicken.

Weight Watchers: 3 POINTS
Serving Size: 4oz chicken breast or 4oz worth of tenderloins which is really about 2.

Ultimate Chicken Sandwiches

Recipe from:  Taste of Home; Everyday Light Meals

First thing, this cookbook is amazing, and has a ton of healthy and delicious recipes!  I've been using it a lot since I got it from my MIL's house.  This is a great recipe, tastes like a fried chicken sandwich and is only 7 Weight Watcher points including the onion sandwich roll!!!

Ingredients:

*6 boneless skinless chicken breast halves
*1 cup buttermilk
*1/2 cup reduced-fat biscuit/baking mix
*1/2 cup cornmeal
*1-1/2 teas paprika
*3/4 teas salt
*3/4 teas poultry seasoning
*1/2 teas garlic powder
                                  *1/2 teas pepper
                                  *1/4 teas cayenne pepper
                                  *6 onion or kaiser rolls, split

I'm a plain chicken sandwich kind of girl, but lettuce and tomato is recommended as a topping!

                                 
Directions:

1. Pound chicken to 1/2-in. thickness.  Pour buttermilk into a large resealable plastic; add chicken.  Seal bag and turn to coat; refrigerate for 8 hours or overnight.

2. In a shallow bowl, combine the biscuit mix, cornmeal, paprika, salt, poultry seasoning, garlic powder, pepper and cayenne.  Remove chicken one piece at a time, allowing excess buttermilk to drain off.  Discard buttermilk.  Coast chicken with cornmeal mixture; place in a 13in x 9in baking dish coated with nonstick cooking spray.

3. Bake, uncovered, at 400 degrees for 12 minutes.  Turn chicken.  Bake 8-12 minutes longer or until juices run clear and coating is lightly browned.  Serve on rolls with lettuce and tomato if you choose.

Chicken Florentine

Florentine in a recipe title means the dish features spinach, but you could also make this with kale, broccoli rabe, escarole or other greens.  This is a family friendly dish!

Recipe from: Weight Watchers Success

Ingredients:

*2 teas olive oil

*4 (3oz) thin-sliced skinless chicken breasts

*1/2 teas salt
*1/4 teas pepper
*1 small onion, thinly sliced
*1 (10oz) bag triple-washed spinach, cleaned
*1/4 cup white wine or chicken broth
*1/4 cup shredded reduced-fat Jarlsberg or Swiss cheese

Directions:

1. In a large nonstick skillet, heat the oil.  Saute the chicken until golden brown, about 3 minutes.  Turn over adn sprinkle with 1/4 teas of the salt and 1/8 teas of the pepper; saute until cooked through, about 3 minutes.  Transfer the chicken to a plate.

2. In the skillet, saute the onion until tender, about 3 minutes.  Add the spinach, in batches if necessary; cook, stirring, until wilted, about 2 minutes.  Add the wine; cook until most of the liquid evaporates, about 1 minute.  Return the chicken to the skillet; sprinkle evenly with the cheese.  Cook, covered, until the cheese melts, about 1 minute.

Weight Watchers: 5 POINTS
Serving Size: 1 chicken breast

Chicken with Red Sauce

We had company over last night and I decided instead of trying a new recipe, I would just make something that I knew was good and easy to double for multiple guests.  This is my Moms recipe and it's a crowd pleaser!  I'm going to give the directions for a single batch, which serves 4.

Ingredients:

*4 boneless, skinless chicken breasts
*1 tsp salt
*1 Tbsp sugar
*1/2 garlic clove, minced
*1/2 cup chopped onion
*1/2 cup water
*1 cup ketchup
*1/4 cup lemon juice
*2 Tbsp butter, 1 Tbsp melted for sauce, and 1 Tbsp for browning chicken
*2 Tbsp all purpose flour (For browning chicken)

Directions:

1.  Flour chicken and brown in 1 Tbsp of butter in a dutch oven.

2. Mix together all other ingredients and pour over chicken in dutch oven.

3. Simmer on med-low until chicken is cooked through, usually about an hour to an hour and a half.  Lower, slower cooking is better.

**I usually serve this with rice or baked potatoes!

Layered Mexican Chicken

So not much to say about this recipe, it was bland and just plain boring!!  It's definitely not blog worthy, but since it was on my weekly menu plan, I wanted to post it.  I will not be making this again for our family, but maybe you fellow foodies can adjust some things and make it really good??  If you do take on this challenge, let me know how it goes!


Recipe Courtesy of: Weight Watchers: "BEST EATS"
Weight Watchers: 6 POINTS

Ingredients:

*2 pounds skinless, boneless chicken breasts
*3 cups fat-free sour cream
*2 (14oz) cans black beans, rinsed and drained
*2 (4oz) cans chopped green chiles, drained
*2 cups shredded reduced-fat Monterey Jack cheese
*2 teas ground cumin
*1/4 teas black pepper
*12 (6-inch) corn tortillas, cut into 2-inch strips
*1 cup salsa

Directions:

1. Combine the chicken and enough cold water to cover by 1 inch in a large saucepan, bring to a boil, reduce the heat and simmer until the chicken is just cooked through, 15-20 minutes.  Transfer the chicken to a large bowl and let cool to room temperature.

2. Preheat the oven to 350 degrees.  Spray a 9 x 13-inch baking dish with nonstick spray.

3. Shred or cut the chicken into 1-inch pieces and return to the bowl.  Add the sour cream, beans, chiles, 1 cup of the cheese, the cumin and pepper; toss to combine.

4. Place half of the tortilla strips in an overlapping layer in the bottom of the pan.  Spoon half of the chicken mixture on top.  Place the remaining tortilla strips over the chicken mixture in an overlapping layer; top with the remaining chicken mixture.  Sprinkle with remaining 1 cup of the cheese.  Bake until heated through and the cheese is melted, about 30 minutes.  Let stand 5 minutes, then cut into 12 portions and serve with the salsa.

Chicken Marsala

Recipe Courtesy of:  Weight Watchers: "Make it in Minutes"
Makes 4 servings
Weight Watchers: 4 POINTS

Ingredients:

*2 teas olive oil
*4 (4oz) thin-sliced skinless, boneless chicken breasts
*1/2 teas salt
*1/2 teas coarsely ground black pepper
*2 cups sliced mushrooms
*2 teas all-purpose flour
*1/4 cup dry Marsala wine
*1/4 cup reduced-sodium chicken broth
*1 Tbsp chopped fresh parsley

Directions:

1. Heat the oil in a large nonstick skillet over high heat.  Sprinkle the chicken with salt and pepper.  Add to the skillet and saute until cooked through, about 3 minutes on each side.  Transfer the chicken to a platter and cover to keep warm.

2. Add the mushrooms to the skillet; saute until browned, about 3 minutes.  Sprinkle the mushrooms with the flour, stirring to blend.  Add the wine and broth; bring to a boil.  Cook, stirring occasionally, until the sauce thickens, about 3 minutes longer.  Stir in the parsley.  Spoon the mushroom mixture over the chicken.

Chicken Cordon Bleu

Tonights recipe on my menu was supposed to be Turkey Cordon Bleu.  I was unable to find turkey cutlets so improvised and used chicken cutlets.  Still just as good, and it was so good I forgot to take a picture of the finished product, we were all starving and ready to eat-

Ingredients:

*1 1/4 pounds chicken or turkey cutlets
*4 (1oz) slices of reduced-sodium ham
*4 (1/2oz) slices of Swiss cheese
*3 Tbsp plain dry bread crumbs
*1 Tbsp reduced-calorie mayonnaise
*1/4 cup dry white wine
*1/4 cup reduced-sodium chicken broth
*1 teas butter

Directions:

1. Top each cutlet with a slice of ham and then a slice of cheese.  Roll up and secure with toothpicks

2. Spread the bread crumbs on a plate or a sheet of wax paper.  Brush the chicken rolls with mayonnaise; dip in the crumbs, pressing down to coat

3. Spray a large nonstick skillet with nonstick spray and set over medium-high heat.  Add chicken rolls and saute until browned all over, about 5 minutes.  Add the wine, broth, and butter; bring to a boil.  Cover, reduce the heat, and simmer until the chicken is cooked through and the sauce thickens, about 5 minutes longer.

ENJOY!!

Chicken Teriyaki with Broccoli

This recipe reminded me a lot of the chinese version of Chicken and Broccoli.  It was very good and will definitely make it again.

Ingredients:

*1 spray cooking spray
*2 medium garlic cloves, minced
*1 pound boneless/skinless chicken breasts, cut into 1-inch cubes
*4 medium scallions, chopped (both green and white parts)
*1/2 cup fat-free chicken broth
*2 Tbsp teriyaki sauce
*4 cups broccoli, fresh, florets, steamed

Directions:

*Coat a large nonstick skillet with cooking spray and set pan over medium-high heat
*Add garlic and cook 2 minutes
*Add chicken and brown on all sides, then add scallions to cook through
*Add broth, teriyaki sauce and broccoli; cover and simmer 6-8 minutes until chicken and broccoli cooked through.


**I served this on top of brown rice

Weight Watchers:  5 pts (chicken & broccoli), 3 pts additional for 1/2 cup brown rice.

Baked Chicken

The picture doesn't do this dish justice.  It's a very quick, healthy and kid friendly dinner.  I made the potato wedges with just salt, pepper and olive oil on them.  Cooked on 400 degrees as well.

Ingredients:

*1 spray cooking spray
*1 pound, boneless/skinless chicken breasts (four 4oz. halves)
*1/2 tsp table salt
*1/4 tsp black pepper, freshly ground
*1 tsp olive oil
*2 tsp fresh lemon juice
*2 tsp rosemary, fresh, chopped
*2 tsp parsley, fresh, chopped
*1/4 cup chicken broth
*1/2 medium lemon, quartered for garnish

Directions:

*Preheat oven to 400 degrees
*Coat a small, shallow dish with cooking spray
*Season both sides of chicken breasts with salt and pepper, then put in dish.
*Drizzle with olive oil, lemon, rosemary and parsley
*Pour chicken broth around chicken to coat the bottom of the pan

*Bake until chicken is cooked through, about 30-35 minutes and garnish with lemon slices.

Weight Watchers: 3 pts.