Russian Chicken is the best !!!!!!!!!!

bonless breast
16 oz botle russian dressing(creamy if you can find it)
1 envelope lipton onion soup mix
10 oz Apricot jam

Mix together and our over chicken breast - Cover and bake for 1 hour at 350 or 6-8 hours on low in the crcok pot serve over rice !

You will thank me later !

Lori

My favorite chicken recipe is Poulet Au Vinaigre. It is wonderful and even my picky husband loves it. Here is the original recipe:

http://www.skinnytaste.com/2010/12/skinless-chicken-thighs-with-shallots.html

I never have shallots on hand, so I always use sweet onions in their place. I also leave out the butter.

BBQ Chicken Sandwiches

Take some chicken breasts, season them with what you prefer. We love garlic powder. Cook in a skillet till they are still pink on the inside but cooked on the outside.

Toss them into a crockpot. Pour BBQ sauce over it. not much just a light coat. Cook on low for 1-2 hours or until you can use 2 forks and easily pull the chicken apart. We like Sweet Baby Rays BBQ Sauce.

Shred up all the chicken and then you may need to add more sauce till it looks like enough. Put it on a bun and Wala! We also like cheese on the bun to go with it.

I didn't do a calorie count because it all depends on the sauce and how many chicken breasts you use. We usually do 4 breasts for a family of 5. and the sauce always varies.

This came from Kraft Foods website, which is not usually the best source of "healthy" recipes. You could lower the nutritional data even more by using reduced fat cheese and sour cream.

Foil Pack Taco Chicken

2 small boneless skinless chicken breasts
2 t taco seasoning
¼ lb red potatoes, thinly sliced
½ c salsa
½ c Mexican style cheese
2 T sour cream

1. Preheat oven to 400F. Sprinkle chicken with seasoning. Place a ½ c of the potatoes on center of each of 4 large sheets of heavy duty foil; top evenly with chicken, salsa and cheese.
2. Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10 inch pan.
3. Bake 30 to 35 mins or until chicken is cooked through. Remove packets from oven. Let stand 5 mins. Cut slits in foil to release steam before opening. Serve with sour cream

Serves 2
270 cals
9 fat
15 carbs
2 fiber
2 sugars
32 protein

WILD RICE AND ALMONDS WITH CHILI CHICKEN BREASTS
(copied and pasted from jillian michaels news letter)

Are you making a conscious effort to make the healthy switch to whole grains? Whole grains are full of nutrients with lots of vitamin B and E, iron, and magnesium, — offering much more nutritional value than refined grains. The best part is that they're becoming more readily available. You can substitute brown rice for white rice at most restaurants and grocery stores across the country are carrying more and more whole grain options. This weekend, include some whole grains on your menu with this satisfying wild rice dish that you can complement with a delicious salad of leafy greens.



Ingredients

3/4 cup wild rice
1 bay leaf
4 chicken breast halves, boned and skinned
1 teaspoon fresh lemon juice
1 teaspoon chili powder
1 teaspoon canola oil
1/2 cup green onions, sliced, with top
1 tablespoon lemon peel, grated
1/4 teaspoon salt
1 lemon, cut into wedges
1/2 cup organic almond slivers
Preparation
In medium saucepan over medium-high heat, bring rice, 1 1/2 cups water and bay leaf to boil. Reduce heat to medium-low, cover and simmer about 40 minutes until rice is tender and water is absorbed.

Rub chicken with lemon juice and sprinkle with chili powder (about 1/8 teaspoon per side). Heat oil in skillet over medium-high heat. Add chicken, sauté 3 minutes, then turn over chicken and cover skillet. Cook 8 to 10 minutes until juices run clear when chicken is pierced with knife point.

When rice is cooked, reduce heat to medium-low. Mix in onions, almonds, and lemon peel to heat through; mix in salt. Divide rice and chicken among four plates. Serve with lemon wedges.

Makes 4 servings

Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 10 mins

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 342
Total Fat: 2 g
Saturated Fat: 1.6 g
Cholesterol: 84 mg
Sodium: 380 mg
Total Carbohydrate: 29 g
Dietary Fiber: 2 g
Protein: 35 g

Recipes Source: California Almond Board

I've been eating this chicken sandwich for lunch everyday! so good

Chicken and Avocado Sandwich:

Ingredients:

- 1 Boneless skinless chicken breast
- 1 or 2 slices whole grain bread
- Lime juice
- Garlic
- 1/2 Jalapeno
- 1/2 Avocado
- 1 Tomato
- A few slice red onion

Directions:

- Marinate boneless skinless chicken breast in lime juice, chopped garlic, chopped jalapeno (20 min - to overnight)
- Cook chicken breast, any way you like
- Slice and add to bread (toasted)
- Mash up avocado and spread on toast
- Slice tomato and red onion and add to toast
- Add salt and pepper if wanted
- Enjoy!!

Tip: to make this sandwich even healthier, make it an open face sandwich with only one piece of toast

Nutrition (with one piece of bread)
Calories: 445
Carbs: 25
Fat: 18
Protein: 29

Chicken Stir-fry with Bok Choy and Garlic Sauce

Ingredients:

3 medium chicken breasts, boneless and skinless
3 large bok choy stalks with leaves
Marinade:
1 TB Chinese rice wine or dry sherry
1 green onion, diced
2 tsp cornstarch
Sauce:
1/4 cup low-sodium chicken broth
2 TB water
1 tsp white rice vinegar
1/2 tsp black rice vinegar
1 clove garlic, finely chopped
1/4 tsp salt
Other:
1 teaspoon cornstarch
4 teaspoons water
4 to 5 TB oil for stir-frying, as needed

Preparation:
Cut the chicken into thin strips about 2-inches long. Add the rice wine or sherry, green onion and the cornstarch. Marinate the chicken for 30 minutes.

While the chicken is marinating, prepare the bok choy and the sauce. Separate the bok choy leaves and stalks, and cut both cross-wise into thin strips.

Combine the sauce ingredients and set aside. Combine the cornstarch and water in a small bowl and set aside.

Heat wok and add 2 TB oil. When oil is ready, add the chicken and stir-fry until it turns white and is nearly cooked. (Stir-fry in two batches if necessary). Drain the stir-fried chicken on paper towels.

Clean out the wok and add 2 - 3 TB oil. When oil is ready, add the bok choy stalks. Stir-fry briefly and add the leaves.

Push the bok choy up to the sides of the wok and add the sauce in the middle. Turn up the heat to bring to a boil. Add the cornstarch/water mixture to the sauce and stir rapidly to thicken.

Add the chicken. Mix through and serve hot. Serves 4. I had with brown rice and was delish!

Per serving (based on 3 servings and 4 TB oil for stir-frying, not including rice): Calories 260, Carbs 4, Fat 1, Protein 26

Light Curry Chicken (about 200 cals per serving)

1 lb. of skinless boneless chicken breast, cubed
2 tbsp vegetable oil
1 or 1/2 small yellow onion, diced
1 tbsp curry powder
1 1/2 cup of water
1 boullion cube, chicken flavor
2 tbsp corn starch
3/4 to 1 cup of 1% low fat milk
1 small can of mushrooms (about 4oz), strained and rinsed (optional; if added need to count the cals)

Sautee diced onions on hot oil for a few minutes, before adding the chicken pieces. Brown the chicken evenly, on the oil infused with the onions. Add the curry, always stirring, to coat all the pieces, and infuse the chicken, for about 2 minutes.
Meanwhile, put the boullion cube in a bowl with the water and take to the microwave for a couple of minutes, to dissolve the cube. Pour this chicken stock in the pan with the chicken and curry (at this point, add the mushrooms- optional), stir well, let it boil, and cover for 20 to 30 minutes in low heat.
Meanwhile, have the milk at room temperature, and dissolve the corn starch in it.
Uncover the pan, add the milk-corn starch mix into the sauce, slowly, always stirring, until the consistency thinckens up.
Serves with white rice or mashed potatoes. I prefer white rice. Serves 4.
The original recipe had heavy cream, instead of milk. You can go even lighter and try skin milk or other kind of milk, instead of 1% milk.

Lots of great receipes....thanks