|
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
- Spray with nonfat cooking spray
- 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.
- Cover tighlty and let stand for 5 minutes
- Press 2 tablespoons of stuffing in the middle and secure with a toothpick.
- Bring the sides of the lunchmeat into the middle and secure with a toothpick
- Gently stack the roll ups
- Pour the gravey over the top
- 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
- Spray with nonfat cooking spray.
- Place the pickle juice and chicken in the bottom of the cooker.
- Place the potatoes on top
- Cover and cook on low for 7 to 8 hours or on high for 3 hours.
- 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
- Spray a nonfat cooking spary
- Put the chicken in the slow cooker and cover it with the salad dressing
- 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
- Spray a nonfat cooking spray
- Rub the chicken with the dried tarragon, garlic, and 2 tablespoons of the buttor Buds Sprinkles, Place the chicken in the slow cooker
- Place the potatoes on top of the chicken.
- Sprinkle the potatoes with the remaining 2 tablespoons Butter Buds Spinkles.
- Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours
- 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
- Spray with nonfat cooking spray
- In the slow cooker mix together the cranberry sauce and barbecue sauce until will blended
- 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.
- Place the potatoes on top of the chicken
- 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)
- Spray with nonfat cooking spray
- In the cooker stir together the Great Northern beans, green chiles, chicken breast, onion, chili powder, and chicken broth until will mixed.
- Cover and cook on high for 3 to 4 hours or on low for 6 to 9 hours.
- 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
- Spray with nonfat cooking spray
- Layer in the cooker in the following order the chicken, soup, frozen vegetables, and butter
- 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
- In a small mixing bowl whisk the fromage frais or ricotta with the yogurt, orange juice, ginger, garlic, peeper, salt and coriander.
- Pour this over the chicken, cover, and set aside for 3-4 hours.
- Heat the oil with the bay leaf in a wok or heavy frying pan and fry the chopped onion until soft
- 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.
|
|
|