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baked chicken breast
at recipeseasy.com
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Breast of Chicken Baked W Leeks And Lime on Zucchini
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Yield: 10 servings
Vegetable cooking spray
6 oz Finely chopped HEALTHY
-CHOICE Polaska Kielbasa
1/2 c Chopped onion
1 pk Frozen chopped spinach; (10
-oz.) thawed, drained and
-squeezed dry
1 Bottle roasted red bell
-peppers; (7 oz.) drained
-and cut into strips
1 c Sliced fresh mushrooms
1/2 c Salsa
1/4 ts Freshly ground pepper
3 Cloves garlic; minced
1 1/2 c Egg substitute
1/2 c HEALTHY CHOICE Low-Fat
-Mozzarella Shreds; (2 oz.)
10 Fat-free flour tortillas; (8
-oz.)
Coat a large nonstick skillet with cooking spray; place over medium
high heat until hot. Add kielbasa and onion; saute 2 minutes. Add
spinach and next 5 ingredients; saute 2 minutes.
Add egg substitute and mozzarella shreds to skillet, and cook 10
minutes or until mixture is set, stirring mixture occasionally.
Warm tortillas according to package directions. Spoon about 1/2 cup
egg mixture down center of each tortilla, and roll up. Yield
: 10 servings (13 % calories from fat) Per serving: Cal. 138, Fat 2.0
gr, Carb 22.4 gr, Prot. 10.5 gr, Chol. 16 mg., Sod. 585 mg, Fiber 5.4
gr.
NOTES : From Choices for Living - the magazine of Healthy Choice MAKE
AHEAD TIPS: Fill all tortillas with egg mixture; roll up, and let
cool. Wrap cooled sandwiches, individually, in heavy-duty plastic
wrap. Store in refrigerator up to 4 days or freeze up to 1 month.
Allow frozen sandwiches to thaw overnight in refrigerator. Microwave
chilled sandwiches, still wrapped, at HIGH for about 45 minutes or
until warm, turning once.
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Baked Chicken Breast Supreme
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Yield: 4 servings
1/2 lb Skinless boneless chicken
-breast; cut into 1/4"
-strips
1 Onion; chopped
2 Cloves garlic; minced
28 oz Crushed tomatoes; no salt
-added
1 ts Black pepper
1/2 ts Italian Seasoning
2 c Penne pasta
2/3 c Fat-free ricotta cheese
1/3 c Shredded lowfat mozzarella
-cheese
2 tb Grated parmesan cheese
1. Spray a large nonstick skillet with nonstick cooking spray; heat.
Add the chicken and cook, turning as needed, until lightly browned,
5-6 minutes. Transfer to a plate.
2. Preheat the oven to 375 degrees.
3. Spray the same skillet with more nonstick cooking spary. Add the
onion and garlic; cook, stirring as needed, until softened, about 5
minutes. Add the tomatoes, Italian seasoning and pepper; bring to a
boil. Reduce the heat and simmer, uncovered, stirring as needed,
until the mixture is thickened slightly, 8-10 minutes.
4. Meanwhile, cook the ziti according to package directions. Drain
and mix with the ricotta cheese.
5. Pour half of the tomato mixture into a 13X9" baking pan, layer
with the ziti mixture, the chicken and the remaining tomato mixture.
Sprinkle with the cheeses. Bake until hot and bubbling and the cheese
is melted, 15-20 minutes.
Message From Nickaduck@aol.com to The TNT Recipes List.
Per serving: 378 Calories; 5g Fat (11% calories from fat); 32g
Protein; 52g Carbohydrate; 47mg Cholesterol; 680mg Sodium
NOTES : 7 WW points per serving
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BAKED BREAST OF CHICKEN EXCELSIOR
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Yield: 2 Servings
1/4 c Skim milk
1 Egg white
1/8 ts Pepper, black
2 Bluefish fillets, 4 oz
1/4 c Bread crumbs
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BAKED CHICKEN BREAST SUPREME
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Yield: 4 Servings
4 Chicken breasts (remove
-skin but leave bones in)
1 tb Pepper
3 Garlic cloves, crushed and
-chopped
2 ts Crushed, dried oregano
4 New red potatoes cut into
-1/4" rounds (leave skin on)
2 sm Onions, quartered
1 tb Garlic salt
1 tb Accent (opt)
2 c Chicken stock
1 cn Sweet peas (16 oz)
Place chicken breasts, facing bone down, in a 14x10" baking pan or
dish. Sprinkle pepper, chopped garlic cloves and oregano over meaty
tops. Arrange potatoes and onions in pan around chicken. Sprinkle
garlic salt and Accent (optional) over top of everything and pour one
cup of chicken stock over chicken breasts. Cover pan or dish and cook
in preheated 350'F. oven for 45 minutes. After 45 minutes, remove
cover and pour the other cup of chicken stock, as well as a can of
sweet peas, including juice, over the concoction. Bake, uncovered,
for another 20-25 minutes. Serve with rice and Dewar's White Label
scotch.
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PEGGY & BRUCE'S BAKED CHICKEN BREAST CASSER
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Yield: 1 Servings
Beef roast
Bring roast to room temp. Preheat oven to 450. Roast 1 hour, then
turn off oven and leave it there without opening the oven for about 5
hours.
You can turn oven on about 30 mins before serving to warm it up a
bit, but it turns out just as I prefer - not over done and with some
of the good ends for those who prefer well done!
This is the way I cook almost any roast and it turns out delicious!!
Posted on GEnie by P.SEEVERS3 [PEGG], Dec 23, 1992 MM by Sylvia
Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator, net/node 004/005
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PEGGY & BRUCE'S BAKED CHICKEN BREAST CASSEROLE
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Yield: 2 Servings
2 x Large Chicken Breasts
2 x Large PEI Potatoes
4 x Large Carrots
2 x Medium Onions
1 ts Oregano
1 ts Thyme
1 ts Rosemary
1 ts Paprika
1 ts Parsley
1 ts Garlic Powder
1/4 c Olive Oil
1 ds Cayenne Pepper
1) Combine all seasonings. Cut vegetables into large chunks.
2) Put chicken breasts in casserole dish. Surround with vegetable
chunks.
Brush olive oil generously on all poultry and vegetables.
3) Sprinkle spices on chicken only. Bake covered in a 350 F oven
approximately 1 hour. Uncover and continue to bake until
vegetables are
crispy and the potatoes/chicken are browned.
For a spicy variation, dash some worcestershire sauce and/or tobasco
over the dish before baking.
From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY
315-786-1120
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PEGGY AND BRUCE'S BAKED CHICKEN BREAST CASSEROLE
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Yield: 6 servings
6 Chicken breasts, skinless
4 lg Tomatoes
1 c Peanut butter
1 md Onion, finely chopped
1 Sweet red pepper, cut in
-fine strips
4 x Cloves garlic
2 T Tomato paste
1 T Fresh coriander
Oil
Salt and pepper
Season the chicken breasts with salt and pepper, fry them in oil for a few
minutes on both sides, until pale brown. In a separate frying pan, fry the
onion, sweet pepper and garlic, adding the fresh tomatoes, tomato paste,
coriander and the peanut butter.
Add the chicken to the sauce, cover, and let cook completely until it is
tender, 30 minutes at low to medium heat. Stir occasionally.
Serve with Arroz con leche de coco.
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Creamy Baked broccoli & chicken breast (bw)
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Yield: 2 servings
Fruit sweet is made of 2 c Skim milk
-peach and pear juices and 1/2 c Fruit Sweet
-pineapple syrup. 1/4 ts Salt
It is available from Wax 1 ea Egg yolk, beaten
-Orchards; R4 - 320; Vashon 2 ts Butter
-Island, WA 98070 ea 2 ts Vanilla
3 tb Cornstarch
Combine in a medium saucepan the cornstarch and 1/2 c milk. When
smoothly blended, add remaining milk, Fruit Sweet, and salt. Stirring
constantly over medium heat, cook until mixture thickens and begins
to bubble. Pour part of pudding over egg yolk and blend. Blend egg
yolk mixture back into hot mixture in saucepan. Cook 2 more minutes.
remove from heat. Blend in butter and vanilla. Pour into serving
dishes. 4 servings From Sweet Inspirations by Ron & Patti Lynch From
the files of Ellen Cleary.
Submitted
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Baked Breast of Chicken Excelsior
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Yield: 4 servings
2 lb Boneless chicken breasts,
Skinned
1 Can cream of mushroom soup
3/4 c Broth
1 c Sour cream
Dash of garlic
Dash of onion
Dash of curry
1 Jar whole mushrooms
Paprika
In a bowl mix soup, broth, sour cream, spices and mushrooms (drained).
Place chicken in a shallow baking dish, do not overlap. Pour sauce
over top. Sprinkle with paprika. Bake at 350 for 1 hour.
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Peggy and Bruce's Baked Chicken Breast Casserole
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Yield: 6 servings
1 x 4-5 lb Chicken 2 ts Salt
1/4 c Olive Oil 1/2 ts Pepper
1 c Tomatoes, chopped 2 tb Salad Oil
1/2 c Onion, chopped 1 c Rice (uncooked)
1/2 c Green Pepper, chopped 1 c Ripe Olives, coarsley choppd
1 cl Garlic, minced 1/4 c Pimentos, chopped
2 x Bay Leaves 1 c Peas, cooked and drained
1 pn Oregano
1) Brown Chicken in oil in a large skillet or dutch oven. Add
tomatoes,
onion, green pepper, garlic and seasoning. Simmer for about 5
minutes.
2) Pour into a large casserole. Heat oil in same skillet. Add rice
and
stir until rice is golden brown. Add to the chicken.
3) Cover with water and bake in a 350 F oven for approximately 1 1/2
hours or until chicken is tender and the rice is cooked.
4) Add the olives, pimentos and peas. Bake 15 minutes more and serve.
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