Kentlist, herb, health, immunity, digetion



My Favorite chicken Recipes

Chicken Roll Ups

  • 2 cups boling water
  • 1 (1/2 oz.) package Butter Buds Sprinkles. or 1 tablespoon Butter Buds Mix
  • 3/4 cup chopped mushrooms
  • 1 (6 serving size) box chicken flavored sfuffing mix
  • 1 (16 oz) package roasted chicken breast lunchmeat slices
  • 1 (12 oz.) jar chicken flavored gravy
  1. Spray with nonfat cooking spray
  2. In a medium size covered bowl pour the boiling water and stir in the Butter Buds, mushrooms, stuffing mix including the seasoningpacket and mix together.
  3. Cover tighlty and let stand for 5 minutes
  4. Press 2 tablespoons of stuffing in the middle and secure with a toothpick.
  5. Bring the sides of the lunchmeat into the middle and secure with a toothpick
  6. Gently stack the roll ups
  7. Pour the gravey over the top
  8. Cover and cook on high for 1 to 1.5 hours or on low for 2 to 3 hours.

Dilled Chicken and Potatoes

  • 1 cup dill pickle juice
  • 2 pounds chicken breasts cut into 8 steaks
  • 8 medium potatoes Fresh dill
  1. Spray with nonfat cooking spray.
  2. Place the pickle juice and chicken in the bottom of the cooker.
  3. Place the potatoes on top
  4. Cover and cook on low for 7 to 8 hours or on high for 3 hours.
  5. If you like, Sprinkle fresh dill on top before servig

Honey Mustard Chicken

  • 8 (4 oz.) boneless, skinless chicken breasts
  • 2 cups fat free honey Dijon salad dressing
  1. Spray a nonfat cooking spary
  2. Put the chicken in the slow cooker and cover it with the salad dressing
  3. Cover and cook on high for 3 to 4 hours or on low for 8 18 hours

Tarragon Chicken and Potatoes

  • 2 pounds boneless, skinless chicken breast
  • 1 teaspoon dried tarragon
  • 1 teaspoon minced garlic
  • 2 plus 2 tablespoons Butter Buds Sprinkles
  • 5 Large red skin potatoes light salt
  • Ground pepper
  1. Spray a nonfat cooking spray
  2. Rub the chicken with the dried tarragon, garlic, and 2 tablespoons of the buttor Buds Sprinkles, Place the chicken in the slow cooker
  3. Place the potatoes on top of the chicken.
  4. Sprinkle the potatoes with the remaining 2 tablespoons Butter Buds Spinkles.
  5. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours
  6. lightly sprinkle the chicken with the ligh salt and gound pepper to taste befroe serving

Barbecue Chicken

  • 1 (16 oz.) can jellied cranberry sause
  • 1 cup honey mustard barbecue sause
  • 2 pounds boneless, skinless chicken breast
  • 8 medium size potatoes
  1. Spray with nonfat cooking spray
  2. In the slow cooker mix together the cranberry sauce and barbecue sauce until will blended
  3. With a knife make little cuts, about 1/2 inch deep, around the outside of the chicken. Place the chicken in the cooker and cover with the sauce.
  4. Place the potatoes on top of the chicken
  5. Cook on low for 8 to 9 hours or on high for 4 hours.

Chili Chicken

  • 1 (48 oz.) jar delux Great Northern beans
  • 1 (4 oz.) can diced green chiles
  • 2 (10 oz.) cans chicken breast, not drained
  • 1/2 cup frozen chopped onion
  • 1.5 teaspoon chili powder
  • 1 cup fat free chicken broth
  • 9 tablespoons fat free sour cream ( 1 tablespoon per 1 cup serving)
  1. Spray with nonfat cooking spray
  2. In the cooker stir together the Great Northern beans, green chiles, chicken breast, onion, chili powder, and chicken broth until will mixed.
  3. Cover and cook on high for 3 to 4 hours or on low for 6 to 9 hours.
  4. Stir 1 tablespoon fat free sour cream into each 1 cup serving.

Chicken and Potato Stew

  • 1 pound boneless, skinless chicken breasts cut into bitesize pieces
  • 1 (10 3/4 oz) can 98% fat free cream of mushroom soup
  • 2 (16 oz.) packages frozen vegetables for stew
  • 2 tablespoons fat free butter
  1. Spray with nonfat cooking spray
  2. Layer in the cooker in the following order the chicken, soup, frozen vegetables, and butter
  3. cook on slow for 7 to 9 hours.

Chicken in Orange and Black Peeper Sauce

A low fat version of a favouirte Indian dish, this is very cramy
Serves 4
  • 225g/8oz low fat fromage frais or ricotta cheese
  • 50ml/ 2fl oz / 1/4 cup natural plain low fat yougurt
  • 120 ml / 4fl oz / 1/2 cup orange juice
  • 7.5 ml / 1.5 tsp grated fresh root ginger
  • 5 ml / 1 tsp crushed garlic
  • 5 ml / 1 tsp ground black pepper
  • 5 ml / 1 tsp ground coriander
  • 1 small chicken, about 675g/ 1.5lb. skinned and cut into 8 pieces
  • 15 ml/ 1 tbsp oil
  • 1 bay leaf
  • 1 large onion, chopped
  • 15 ml/ 1tbsp fresh mint leaves
  • 1 fresh green chilli, seeded and chopped
  1. In a small mixing bowl whisk the fromage frais or ricotta with the yogurt, orange juice, ginger, garlic, peeper, salt and coriander.
  2. Pour this over the chicken, cover, and set aside for 3-4 hours.
  3. Heat the oil with the bay leaf in a wok or heavy frying pan and fry the chopped onion until soft
  4. Pour in the chicken mixture and stir fry for 3-5 minutes over a medium heat. Lower the heat, cover and cook for 7-10 minutes, adding a little water if the sauce is too thick. Add the fresh mint and chilli and seve.