What to do with a packet of chicken breasts

Sometimes I use any laughing cow cheese ( light swiss, lite garlic and herb, or lite french onion) . I sautee a chicken breast in a tsp of olive oil and when its cooked half way through I put it in a baking dish and top it with sauteed mushrooms and red onion (sauteed only with cooking spray) and then top it with the wedge of laughing cow and bake it for about 15 minutes. It's DELICIOUS and you can top it with anything you like ( peppers, broccoli, spinach is great too!) a 4oz chicken breast cooked this way is only about 240 calories, even less if you only sautee the chicken with cooking spray and chicken broth (and its filling too ! )Looking forward to other suggestions b/c i eat A LOT of chicken and am always looking for new ideas

This sounds really good - I am going to try this!

stuff them with whatever you want and bake... super easy!

Use Laughing Cow cheese wedges to make a cream sauce! Add to chicken broth and reduce... you've got chicken alfredo!

heard panko is great for breading going to try this.......thanks

My favorite is to marinate in fat free italian dressing with garlic powder for the day, when you get home, toss on the George F Grill and delicious! Chop them up to put in salads and even better!

bump

Yum-
Cut chicken in Strips, Skewer, maranade in a Hoisen-honey and or Agava sauce then BBQ

That curry chicken sounds great. I love Chicken chili, quick and simple. Great with some green chili peppers added. Yum

Pollo in Potacchio
Inspired by Chef Trabocchi
Skinnytaste.com
Servings: 5 - 10 • Serving Size: 1 thigh with sauce • Old Points: 3 pts • Points+: 3 pts
Calories: 123 • Fat: 4.6 g • Protein: 14.3 g • Carb: 4.1 g • Fiber: 0.7 g • Sugar: 0.5 g
Sodium: 186.4

Ingredients:
• 10 skinless chicken thighs (with bone)
• kosher salt and fresh black pepper
• 3 - 4 small sprigs fresh rosemary
• 1 tbsp + 1 tsp olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, chopped
• 1 celery stalk, chopped
• 1 carrot, chopped
• pinch red pepper flakes (optional)
• 2 cups Imported crushed tomatoes (Tuttoroso)
• 1/4 tsp dried marjoram
• 1/4 cup dry white wine (Pinot Grigio)
• 2 cups low sodium, fat free chicken broth
• kosher salt and fresh black pepper

Directions:

Lightly season the chicken with salt and fresh pepper. Place a Dutch Oven or large heavy pot on medium-high heat. Add 1 tbsp oil, when hot add the chicken and sear until browned on all sides, about 6-7 minutes on each side. Transfer chicken to a dish and set aside.

Sauté garlic and onions (and red pepper flakes if using) in remaining oil; sauté until golden, about 3 minutes, stirring occasionally. Add celery and carrots and saute on medium-low for about 2-3 minutes, until soft. Add the wine and chicken broth, scraping any caramelized bits from the bottom with a wooden spoon.

Add tomatoes, marjoram, reduce heat to low, adjust salt and pepper to taste and simmer for 30 minutes.

Add the chicken and rosemary to the sauce, partially cover and cook slowly on low heat for another 25 - 30 minutes, stirring occasionally, adding water if needed.

For the Crock pot:

Start with the same directions as the first two paragraphs up to adding the wine and half of the chicken broth listed. Add the remaining ingredients to the crock pot and cook on low for 8 hours taking the lid off the last 30 minutes


yummm...

WOW !!! These all sound so good !!! Thanks for posting !!! bump