Site hosted by Angelfire.com: Build your free website today!
Sizzling Hot Fajita Salad -LKing: ROD Exchange
Ingredients:Directions:
Dressing:
1/3 cup nonfat sour cream
2 tablespoons oil
1 teaspoon lime juice
1/2 teaspoon sugar
1/2 teaspoon cumin
Salad:
3 (4 oz.) package refrigerated mesquite seasoned boneless
chicken breast fillet,
cut into bite sized strips
2 medium onions, cut into thin wedges
1 red or green bell pepper,
cut into small strips
1/2 cup salsa
4 cups torn romaine lettuce 		In small bowl, combine all
dressing ingredients; blend well.
Set aside.
Spray 12 inch non-stick skillet with cooking spray.
Heat over medium high heat until hot.
Add chicken; cook 2 minutes or
until chicken is no longer pink and lightly browned,
stirring frequently.
Add onions and bell pepper;
cover and cook 2 minutes.
Add salsa; cook an additional
3 to 5 minutes or until
vegetables are crisp tender,
stirring constantly.
To serve, arrange lettuce on individual dinner plates.
Top each with hot chicken mixture.
Spoon dressing over salad.
4 servings
Back to Poultry List
Skillet Chicken N' Noodles -Michele:ROD Exchange
Ingredients:Directions:
5 5/8 oz chicken flavor ramen noodle soup
1/2 c fat free sour cream
1/2 tsp. olive oil
1 lb. ground chicken
breast,skinless
1/2 c. onions...chopped
10 3/4 oz tomato soup, condensed
1/2 can soup can water
1/2 tsp. worcestershire sauce
1 tsp. prepared mustard
1/4 tsp. black pepper		Cook noodles according to package directions.
Add seasoning packets and sour cream.
Drain off most liquid; set aside.
In a 10 inch skillet over med. heat,
in hot oil, cook chicken and
onions until chicken is no longer
pink and onions are tender.
Stir in tomato soup, water,
worcestershire sauce, mustard, and black pepper.
Stir in reserved noodles.
Heat through, stirring occasionally.
(368 cal. 3g fat.)
Back to Poultry List
Chicken Cordon Bleu -Laura:ROD Exchange
Ingredients:Directions:
6 boneless skinless
chicken breast halves (1¼ pounds)
1 tablespoon Dijon mustard
3 slices(1 ounce each)
lean ham, cut into halves
3 slices (1 ounce each)
reduced fat Swiss cheese,cut into halves
Nonstick cooking spray
1/4 cup unseasoned dry bread crumbs
2 tablespoons minced fresh parsley
3 cups hot cooked rice		Preheat oven to 350°F.
Place chicken between 2 pieces of waxed paper;
pound to 1/4 inch thickness using flat side
of meat mallet or rolling pin.
Brush mustard on 1 side of each chicken breast;
layer 1 slice each of ham
and cheese over mustard.
Roll up each chicken breast from short end;
secure with wooden picks.
Spray tops of chicken rolls with cooking spray;
sprinkle with bread crumbs.
Arrange chicken rolls in 11x7-inch baking pan.
Cover; bake 10 minutes.
Uncover; bake about 20 minutes or
until chicken is no longer pink in center.
Stir parsley into rice;
serve with chicken.
Makes 6 servings
Back to Poultry List
Pasta, Chicken & Broccoli Pesto Toss - Angie: ROD Exchange
Ingredients:Directions:
4 ounces (about 2 cups)
vegetable spiral pasta
2 cups cubed cooked chicken
2 cups small broccoli florets,
cooked crisp tender and cooled
(about 5 minutes)
1 1/2 cups (6 ounces) fancy
shredded mozzarella cheese
1 teaspoon basil leaves
Dash garlic powder
1 cup mayonnaise
1 Tablespoon lemon juice
1/2 teaspoon salt
1/2 cup (1.5 ounce) fancy
shredded Parmesan cheese
1/2 cup coarsely
chopped walnuts, toasted		Cook pasta according to package directions
until tender; drain and cool.
Combine pasta, chicken, broccoli
and mozzarella cheese in large bowl.
Mix together basil, garlic,
mayonnaise, lemon juice and salt.
Stir in Parmesan cheese.
Add to pasta mixture and
toss to coat all ingredients.
Stir in walnuts.
Serve immediately or cover and refrigerate.
For maximum flavor,
remove from refrigerator and
toss gently 30 minutes before serving.

I get requests for the recipe every time I bring it anywhere."...Angie

Back to Poultry List