Chicken Cor don blu
Slice chicken breast from side. Insert 3 slice of Healthy Choice Honey
Ham, 1 slice of Kraft fat free swiss cheese. Dip breast in ff egg beaters and roll
in Italian bread crumbs. Bake @400 for 40 minutes or until done.
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(3oz) chicken breats (3), 3 slices Healthy Choice Honey Ham is (.5),
and 1 slice of Kraft fat free swiss cheese (.5), Bread crumbs are 2 T.-1 point, and ff egg beaters are for 1/8 c. (.5)
Each of these is about 4.5 points depending on the size of your chicken breast.
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Chicken and Fettuccine Dijon
Makes 4 servings *8 POINTS per serving (see #4 for exact serving size)
Total preparation time: 20 to 25 minutes
1 cup fat-free sour cream
1 1Ú2 tablespoons Dijon-style mustard
1Ú2 teaspoon dried thyme
Four 4-ounce boneless, skinless chicken breasts (3 ounces cooked)
Non stick cooking spray
1Ú2 pound button mushrooms, washed, dried, and thinly sliced
2 tablespoons water
6 ounces (dry) Fettuccine, ( makes 4 cups cooked pasta)
1Ú2 lemon, sliced very thin
1Ú2 teaspoon freshly ground black pepper
1. In a small bowl, stir together sour cream, mustard, and thyme.
2. Rinse chicken and pat dry. Spray a large non stick skillet with cooking spray. Place on medium heat and add chicken. Sauté, stirring frequently, 8 to 10 minutes, or until chicken is cooked through and no longer pink. Remove chicken from skillet, place on platter, and cover to keep warm. Add mushrooms with 2 tablespoons water into skillet, cover, and cook over medium heat until soft, about 2 minutes. Add sour-cream mixture to mushrooms and heat, but do not boil.
3. Meanwhile, bring 6 cups of water to boil in a large pot. Add Fettuccine and cook, stirring frequently, until al dente (firm to the bite), 6 to 7 minutes or according to package directions. Remove from heat, drain, set aside, and keep warm.
4. On each plate place 1 cup warm Fettuccine (3 PTS) ~~ top with 1-3 ounce cooked chicken breast (3 PTS) ~~ and 1/2 cup creamy mushroom sauce ( 2 PTS) . Garnish with lemon slices and sprinkle with freshly ground pepper. Serve, enjoy
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Roquefort chicken
3 (6 oz each) bone and skin free chicken breast - halved
salt, pepper
1/4 Cup butter
4 ounces Roquefort cheese
1 minced clove of garlic
2 Cups Fat Free sour cream
Heat butter in heavy skillet. Lightly brown chicken pieces, remove them from the skillet , placing them into a 9x13-inch baking dish, lightly salt and pepper them. Into the skillet, add Roquefort, garlic and sour cream. Heat but do not boil. Pour sauce over the top of chicken pieces, cover and bake at 350 degree oven for 1 hour.
Makes 6 servings of chicken and a total of 2 cups sauce
3 ounce chicken breast-3 POINTS and 1/4 cup sauce-3.5 POINTS
I served this with a baked potato using the sauce on the potato also... very yummy.
I think it would be good with pasta also.
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CHICKEN POT PIE
1 can DRAINED VEG ALL
7.5 oz CANNED CHICKEN
1 can CREAM OF CHICKEN SOUP
TOPPING
1/2 cup SKIM MILK
1 EGG
1 cup lite BISQUICK
MIX FOR FILLING
MIX FOR TOPPING
Bake at 350 for 30 minutes
7 POINTS FOR 1/3 OF RECIPE
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E-Z CHICKEN PASTA
3 CANS herb chicken broth
12 OZ rotelli pasta
2 CANS canned chicken
cook pasta in broth, add chicken
makes 8 cups 4 POINTS PER CUP
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CHICKEN ALA KING
5oz bag frozen pearl onions
2 PKG country gravy
4 CUPS water
1 cubes chicken bouillon
3-4oz cans mushroom pieces
1.5 CUPS peas
12 oz chicken breast
1-4oz jars pimento
make country gravy add mushrooms pimento, peas, chicken. heat till thick then keep warm.
makes 9 cups
1.5 points per Cup
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CHICKEN FAHITA PASTA
1 bag schwann chicken fahita meat -- 16
rigatoni pasta, 8 cups, cooked--24
1 can (14.5 oz) diced tomato -- 0
1/2 cup Parmesan cheese --6
1 DASH lemon pepper
1 teaspoon garden spice
1 cup whole milk - 4
1 egg-----------3
cook meat and pasta, blend all, warm on low or serve.
makes 15 cups at 3.5 points each
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