1	to 2 teaspoons chopped fresh thyme leaves
1/2	teaspoon salt
1/8	teaspoon pepper
4	boneless skinless chicken breasts (about 1 1/4 lb)
1	tablespoon butter or margarine
1	tablespoon olive or vegetable oil
1	teaspoon finely chopped garlic
1	bag (1 lb) frozen broccoli, cauliflower and carrots

1.	Mix thyme, salt and pepper; sprinkle over chicken and set aside.
2.	In 12-inch skillet, heat butter and oil over medium heat. Cook garlic in butter mixture 1 to 2 minutes, stirring frequently. Add chicken. Cook uncovered 8 to 12 minutes, turning once, until light golden brown.
3.	Stir in frozen vegetables. Cover; cook 6 to 8 minutes, stirring occasionally, until vegetables are hot and crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).
High Altitude (3500-6500 ft): In step 2, cook chicken uncovered 10 to 14 minutes, turning once, until light golden.

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Nutrition Information

Red-Bean Salsa Grilled Chicken



3 tablespoons extra-virgin olive oil

1 large red onion, halved and thinly sliced

6 large garlic cloves, thinly sliced

Salt and freshly ground pepper to taste

6 boneless and skinless chicken breast halves

1 1/2 teaspoons grated lime peel

4 tablespoons fresh lime juice, divided

2 cans (15 1/2 ounces each) small kidney beans or

pinto beans, drained and rinsed

2 cans (14 1/2 ounces each) diced tomatoes (drain one

can)

1/2 cup coarsely chopped fresh cilantro

1 to 2 tablespoons Louisiana-style hot sauce



Preparation Time: Approximately 20 minutes

Cook Time: Approximately 20 minutes



Heat the oil in a medium skillet over medium heat.

Stir in the red onion, garlic, and salt and pepper to

taste. Cook until onion is tender, stirring often,

about 5 minutes.



Put the chicken in a medium bowl. Add 1/2 cup of the

cooked onion mixture, 1 teaspoon of the lime peel, 2

tablespoons of the lime juice, and salt and pepper to

taste. Toss to mix well. Cover and marinate in

refrigerator for at least 30 minutes.



Meanwhile make a salsa. Place the remaining cooked

onion mixture in a medium serving bowl. Stir in the

beans, tomatoes (and the juice from one can of

tomatoes), cilantro, and hot sauce to taste, and the

remaining 1/2 teaspoon lime peel and 2 tablespoons

lime juice. Stir to mix well. Cover and refrigerate

salsa until ready to serve.



Heat a barbecue grill to medium-hot. Remove the

chicken from its marinade; toss leftover marinade.

Grill the chicken, turning once, until browned and

cooked through (170°F on an instant-read thermometer)<WBR>,

about 10 minutes.



Serve the grilled chicken topped with the salsa.



Servings: 6



Nutritional Information Per Serving: Calories 300;

Total fat 8g; Saturated fat 1.5g; Cholesterol 35mg;

Sodium 680mg; Carbohydrate 34g; Fiber 11g; Protein

23g; Vitamin A 8%DV*; Vitamin C 45%DV; Calcium 10%DV;

Iron 20%DV

Deep Dish Chicken (or beef) Pot Pie

Ingredients



1 lb. boneless skinless chicken breasts, cut into 1"pieces

1/4 cup Kraft® light dressing

4 oz. (1/2 of 8-oz. pkg.) neufchatel cheese, 1/3 less fat, cubed

2 tbsp. flour

1/2 cup fat-free reduced-sodium chicken broth (or beef)

1 pkg. (10 oz.) frozen mixed vegetables, thawed

1 refrigerated pie crust (1/2 of 15-oz. pkg.)

Directions

Heat oven to 375° F. Cook chicken in dressing in large skillet

on medium heat 2 minutes. Add Neufchatel cheese; cook and stir until

melted. Add flour; mix well. Add broth and vegetables; simmer 5

minutes. Pour mixture into deep dish 10" pie plate. Arrange pie

crust over filling; flute edges. Cut four slits in crust to allow

steam to escape. Bake 30 minutes or until crust is golden brown.

Makes 6-8 servings.

Country Captain Chicken



2 TB all-purpose flour

3 lb. chicken, cut into 8 pieces (discard skin, backbone visible fat and

tail)

1 TB vegetable oil

1 each medium onion and green bell pepper, diced

1 can (14-1/2 oz.) chicken broth

1 can (14-1/2 oz.) diced tomatoes with roasted garlic

1/2 cup dark raisins

2 tsp. curry powder

3/4 cup uncooked converted long-grain rice



Garnish:

Chopped parsley



1. Place flour in a large plastic food bag. Add chicken, close bag and shake

to coat chicken evenly.



2. Meanwhile heat oil in a large nonstick skillet over medium heat. Add

chicken and cook, turning

as needed, 5 minutes or until golden.



3. While chicken cooks, chop onion and green pepper. Push chicken to 1 side

of skillet. Add onion and

bell pepper to other side and sauté about 2 minutes until lightly browned.

Stir in remaining ingredients

except rice and bring to a boil.



4. Stir in rice, reduce heat, cover and simmer 20 minutes or until chicken is

cooked through

and rice is tender. Sprinkle with chopped parsley. Serve immediately.



Serves: 4



Nutrition Information:

Per serving: 497 calories, 41 g protein, 60 g carbs, 4 g fiber,

10 g fat (2 g sat fat), 114 mg cholesterol, 1,032 mg sodium.

Paprika Chicken with Sour Cream Gravy



Prep/Cook Time: 20 minutes



Serves: 4



1/2 cup all-purpose flour

2 tsp. paprika

1 tsp. garlic powder

1 tsp. ground black pepper

1 tsp. ground red pepper

4 boneless chicken breast halves

1/4 cup butter OR margarine

1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup OR 98%

Fat Free Cream of Chicken Soup

1/4 cup sliced green onions

1 container (8 oz.) sour cream



MIX flour, paprika, garlic powder, black pepper and red pepper on

plate. Coat chicken.



HEAT butter in skillet over medium heat. Cook chicken 10 min. or

until browned. Set chicken aside.

ADD soup and green onions. Heat to a boil. Return chicken to pan.

Cover and cook over low heat 10 min. or until chicken is done. Stir

in sour cream.



TIP: Serve with a rice blend, steamed cut green beans and carrot

slices. For dessert serve your favorite fruit and gelatin combination.



Source: Campbell's

Classy Chicken

Submitted By: Monica deReg

An elegant, easy-to-make chicken dish bursting with flavors of sun dried

tomatoes and creamy white wine sauce. Very low in fat and calories, and

it only takes 1/2 hour from start to finish. Pairs nicely with roasted

baby potatoes and steamed broccoli.



Prep Time: 10 Minutes

Cook Time: 25 Minutes

Ready In: 35 Minutes

Yields: 4 servings

INGREDIENTS

1 cup all-purpose flour

4 boneless, skinless chicken breast halves

salt and pepper to taste

2 tablespoons butter or margarine

1/2 cup dry white wine

1/2 cup fat-free chicken broth

1 tablespoon Dijon mustard

1 zucchini cut in half lengthwise, then sliced diagonally

5 sun-dried tomatoes, chopped

1 clove garlic

1 teaspoon dill weed

1/3 cup fat-free sour cream



DIRECTIONS

Place the flour into a shallow dish. Season chicken with salt and

pepper, and then dredge in flour. Shake off excess. Heat the butter in a

large skillet over medium-high heat. Brown the chicken breasts on each

side, about 3 minutes per side.

Pour the chicken broth and white wine into the skillet, and scrape any

chicken residue from the pan for flavor. Stir in the mustard. Cover, and

cook for a few minutes until chicken is 'springy', but not cooked

through. Add the zucchini and sun-dried tomatoes, then season with

garlic and dill weed. Cover, and cook until the zucchini is tender and

the chicken is cooked through, about 5 to 10 minutes.

Remove the chicken to a platter, and remove the pan from the heat. Stir

sour cream into the pan liquid. If most of the liquid has evaporated,

stir in a bit more wine or broth first. Season with salt to taste, and

serve chicken with sauce poured over it.