made this the other night, so good. I really enjoy skinnytaste recipes http://www.skinnytaste.com/2014/10/crock-pot-maple-dijon-chicken-drumsticks.html

low fat chicken veg. soup leanne ely (197 cal). herbed chicken piccata from cooking light (160 cal) skillet greek chicken (242 cal),greek chicken with cucumber salad better homes and gardens (241 cal), chicken with a ginger cream sauce (205 cal)

go to skinnytaste.com -- look up jalepeno popper chicken.. that wonderful recipe got me onto stuffing my pounded out chicken breasts with spinach and laughing cow light cheese stuffing..and broccoli as well. I get two skinless chicken breasts..slice them into four pieces..pound them out.. and create a wonderful stuffed rolled up chicken breast. I dredge mine in egg wash and dust with almond meal and spray with olive oil before baking....it comes out of the oven crisp and tasty..i have enough for four meals throughout the week.

put boneless chicken in the crock pot use enough Campbells 98% fat free cream of chicken,or cream of mushroom.to cover the chicken completely I only allow myself a couple of table spoons of the soup. I do not add anything else. I usually cook it about 4 to 6 hours. If you wanted to spice it up you could add to suite you taste.( Children seem to love it with out any thing added) It goes with most any veggie or pasta

I'm not very partial to chicken breast, preferring the wing and thigh meat, even the backs over the breast. However I do like it when it is a bone-in chicken breast and I broil it.

Today I have chicken in the oven to bake ... atop root vegetables, garlic cloves and celery. The chicken is lightly seasoned with common ingredients ... salt, pepper, chicken spices (ground green stuff) and a bit of oil on the top to crsip the skins.

Chicken 'Francese" ... an egg dipped chicken breast in a tangy buttery sauce ...
Saw it on www.recipe30.com

Butterfly a chicken breast, cover with cling film and gently pound it with the back of a saucepot to flatten it out. Crack an egg into a pie plate, add a pinch of salt and some black pepper, and whisk till the egg yolk and white are evenly combined. Mince some parsley and add to theeggs, and grate in a bit of parmesean cheese, give it a stir. Set aside a a small amount of white wine, and an equal amount of chicken stock, a half lemon, some more minced parsley, and a clove of garlic. Pour some flour into a plate.

Drizzle some oil and a pat of butter into a saute pan and set to heat on medium. Dredge the chicken through the flour, then dip into the egg mixture and add to the saute pan. Flip it over when the side down is brown and cook the other side till browned. Remove the chicken to a plate.

Into the skillet, pour the white wine and crush the garlic (or grate or mince finely) into the pan. Squeeze the juice of half a lemon into the pan, add the chicken stocke to the pan. Add in minced parsley and another pat of butter ... let cook until the butter melts, then add the chicken back into the pan and continue to cook until warmed through. Serve the chicken with a drizzle of the pan sauce.

WyldRoots wrote: »

Chicken breasts, swiss chalet dipping sauce package (don't add water), mushrooms, and onions - throw it all together in a crockpot, . Cook, and eat with whatever. Sooo good!

I recommend shredding it up when it's done, and cooking it for a bit longer, all together in the gravy of gods. You get a better chicken/sauce ratio this way.

547 per serving - I estimated about 3 servings.

cooking light has a lot of good recipes i am finding

I like to cook up a whole bag of boneless skinless chicken breasts and then cube it and divide it up into single meal sizes, toss it in the freezer. You can use chicken for just about anything. We love taking some chicken adding crushed tomatoes, taco seasoning, corn, black beans and quinoa and stuffing zucchinis with the mixture. Add a little shredded cheese on top. Roast in the oven til done.

"Chicken Goo" is a favorite in our house - with the added bonus of it being a crock pot dish!

Put all of this stuff in the crock pot in the order listed.
2 lbs chicken breast
2-3 cups of spinach.
2 cups of salsa

Cook until the chicken is done - 4ish hours on high, 6ish on low.

Shred the chicken. Add 16 oz of sour cream (I use low fat), stir, and put the lid back on until it's warm.

Top with cheese if you want, use as a burrito filling or eat it over rice. Or just by itself.

Nutrition Facts (per MFP's recipe calculator)
Servings 12.0
Amount Per Serving
calories 138
% Daily Value *
Total Fat 4 g 6 %
Saturated Fat 3 g 13 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 21 mg 7 %
Sodium 273 mg 11 %
Potassium 42 mg 1 %
Total Carbohydrate 5 g 2 %
Dietary Fiber 0 g 1 %
Sugars 5 g
Protein 20 g 40 %
Vitamin A 24 %
Vitamin C 4 %
Calcium 8 %
Iron 1 %

This week i made the Hungry Girl Crockpot greek chicken super simple and a wonderful recipe that can morph into many dishes thorughout the week. I topped a ceasar salad tonight with the heated up greek chicken way awesome another night i wrapped it up with a slice of swiss in a medium whole wheat wrapper and heated it in the oven for 15 minutes delish. Recipe is on their website and uses simple pantry ingredients.