Chicken Recipes needed

WW/diet friendly pleaseeeee.... I need some indpiration for tonights dinner.

Laura, I have made your laughing cow chicken a million times.... I love it but looking for something new. (I wanted to save you the hassel of posting the recipe again for me )

SOUTHERN OVEN “FRIED” CHICKEN

3 Points 8 Servings
138 calories 0 fiber 1 g. fat

FROM: www.aimeesadventures.com


1 c. corn flakes, crushed
1/3 c. flour
1 t. salt
½ t. pepper
2 egg whites, slightly beaten
¼ c. skim milk
2 lbs. BSCB, cut into strips


Mix all dry ingredients in large bowl.

Mix egg whites and milk in small bowl.

Preheat oven to 400 degrees.

Spray cookie sheet with Pam.

Dip chicken into egg mixture and coat with corn flakes.

Place on cookie sheet, and spray with more Pam.

Bake for 15 minutes, then flip chicken pieces and spray with more Pam.

Continue baking for 10-15 minutes longer or until golden brown.

CRUSTED HONEY MUSTARD CHICKEN

7 Points 4 Servings


2/3 c. RF or FF honey mustard dressing
1/8 t. salt
1/8 t. pepper
2 t. dill
1 medium scallion, thinly sliced
1 c. cornflake crumbs
4 4-oz. BSCB


Preheat oven to 425.

Spray shallow baking pan with Pam.

In a small bowl, combine honey mustard dressing, salt, pepper, dill, and scallions. Remove 1/3 cup and set aside.

Place corn flake crumbs in a shallow bowl.

Dip chicken breasts into dressing mixture, then into corn flake crumbs.

Place on baking dish and bake about 15 minutes, or until chicken is golden and no longer pink.

Drizzle reserved 1/3 honey dressing mixture over chicken and serve.

CRUNCHY RANCH CHICKEN

4 Points 4 Servings


1/3 c. corn flake crumbs
¼ c. RF Parmesan cheese
1 packet (1 0z) Hidden Valley Ranch Dressing Mix
4 BSCB


Preheat oven to 350.

Spray a 9'x13' baking dish with Pam.

Combine crumbs, cheese, and dressing mix.

Spray chicken with butter-flavored Pam.

Roll in corn flake mixture to coat.

Place chicken in pan and bake 45 minutes or until done.

DIET COKE CHICKEN

4 Points 5 Servings


20 oz. BSCB
1 c. ketchup
1 can Diet Coke
Diced onions, optional

Place chicken in nonstick skillet.

Pour ketchup and Coke over chicken.

Turn heat to medium-high; cook chicken for 45 minutes, stirring occasionally.

Cover, reduce heat to simmer, and cook another 15-20 minutes.

Remove lid and cook until sauce thickens and sticks to chicken.

CHEESY BACON CHICKEN FOR TWO

5 Points 2 Servings


2 BSCB
2 slices 2% American cheese
2 slices turkey bacon
2 T. BBQ sauce


Preheat oven to 375.

Spray glass baking dish with Pam.

Cut each slice of bacon in half and cook until just done.

Place chicken in dish.

Cover with 1 T. BBQ sauce.

Place bacon on top of chicken; top with cheese.

Bake 30 minutes or till chicken is done and cheese is melted.
. . . . . . . . . .

CHEESY CHICKEN BISCUIT CUPS

5 Points 5 Servings (2 Biscuits)


1 can refrigerated biscuits (10 per can)
1 c. BSCB, cooked and diced
1 can 98% FF cream of chicken soup
2/3 c. RF shredded cheddar cheese
1/2 c. frozen peas
1/2 c. chopped onion
1/8 t. black pepper


Preheat oven to 400.

Separate biscuits and place each in a cup of an ungreased muffin tin, pressing dough up sides to edge of cup.

In a medium bowl combine the rest of the ingredients.
Evenly spoon mixture into biscuit cups.

Bake 12-15 minutes until golden brown. Let cool 2-3 minutes.

CHEESY CHICKEN & RICE BAKE

5 Points 6 Servings


1 can FF cream of chicken soup
1-1/3 c. water
¾ c. uncooked instant white rice
½ t. onion powder
¼ t. black pepper
4 BSCB
1 c. FF shredded cheddar cheese


Preheat oven to 375.

Mix soup, water, rice, onion powder, and pepper in a shallow 2-qt. baking dish.

Top with chicken; sprinkle with additional pepper if desired.

Cover and bake 45 minutes or until chicken is no longer pink and rice is done.

Top with cheese. Bake 5 minutes longer.

u should get a roaster. its a couple of$$ maybe 10? and u sit the chicken upright and it roasted int he oven.. al the fat drips to the bottom of the tray


i season it with salt ,pepper and oregano.. i cut up a lemon and stuff them inside with onions

u can add cajon seasoning to it

Pan-Seared Chicken with Artichokes & Pasta

1 - 6oz. jar marinated artichoke heart quarters, drain & save marinade
8 skinless, boneless chicken thighs (about 1-1/2 lbs)
1/4 tsp salt
1/4 tsp black pepper
Cooking spray
1/2 cup finely chopped red onion
1 garlic clove, minced
1/2 cup dry white wine
4 cups hot cooked spiral pasta
1 tbsp chopped pitted Kalamata olives
1 - 14.5 oz. can diced tomatoes
2 tbsp Parmesan cheese

Sprinkle chicken with salt & pepper & coat with cooking spray. Heat a large nonstick skillet over medium high heat. Add chicken; saute 3 minutes on each side. Add onions & garlic; saute 1 minute. Stir in reserved artichoke marinade & wine, scraping pan to loosen browned bits. Bring to a boil; reduce heat & stir in artichokes, pasta, olives & tomatoes. Cook 2 minutes or until thoroughly heated. Sprinkle with cheese.

Yield: 4 servings (2 thighs & about 1-3/4 cups pasta)

Parmesan Crusted Chicken

From: www.halfmysize.com
Serves - 4
Points - 4

Ingredients:
1 lb. boneless skinless chicken breast halves
1/2 cup fat-free mayonnaise
1/4 cup grated Parmesan cheese
4 teaspoons Italian bread crumbs
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon dried oregano


Directions:
Preheat oven to 425 degrees.

In medium bowl, combine mayonnaise, Parmesan, garlic powder, black pepper,
and oregano. Arrange chicken on baking sheet lined with foil. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.

Bake 20-25 minutes or until chicken is thoroughly cooked and juices run
clear.

damn thanks hun!!

The coke and ketchup one is really good? That sounds so weird! LOL

Brie-and-Caramelized Onion-Stuffed Chicken Breasts 5 POINTS

INGREDIENTS:
1 teaspoon olive oil, divided
1-1/2 cups sliced onion
4 garlic cloves, thinly sliced
2/3 cup dry white wine, divided
2 ounces Brie or Camembert cheese, rind removed and cut into small pieces (about 2 tablespoons)
1/8 teaspoon salt
1/8 teaspoon pepper
4 (4-ounce) skinned, boned chicken breast halves
2 tablespoons minced onion
1 tablespoon chopped fresh or 3/4 teaspoon dried rubbed sage
2 garlic cloves, minced
1 (10-1/2-ounce) can low-salt chicken broth
Sage sprigs (optional)

INSTRUCTIONS:

Although this elegant dish is low on calories, the melted Brie-and-onion combination creates a rich-tasting, buttery consistency.

1. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add sliced onion; sauté 30 minutes or until golden brown. Add sliced garlic; sauté 5 minutes. Stir in 1/3 cup wine; cook 5 minutes or until liquid almost evaporates. Spoon onion mixture into a bowl; let cool. Stir in Brie, salt, and pepper.

2. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff about 1-1/2 tablespoons of the onion mixture into each pocket.

3. Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; sauté 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm.

4. Add 1/3 cup wine, minced onion, sage, and minced garlic to skillet. Cook over medium-high heat for 2 minutes. Stir in broth. Bring to a boil, and cook 7 minutes or until reduced to 3/4 cup. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken. Garnish with fresh sage, if desired.

Feta Stuffed Chicken Breast

Servings | 4
Estimated POINTS® value per serving | 5
Course | Main Meals

Ingredients
INGREDIENTS
4 (4 ounce) skinned, boned chicken breast halves
1/4 cup dry bread crumbs
1/4 cup crumbled feta cheese with basil and tomato
Vegetable cooking spray
1 1/2 teaspoons margarine, melted
3 cups torn spinach
1/2 cup chopped fresh basil
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/8 teaspoon pepper


Instructions

DIRECTIONS
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs. Spoon 1 tablespoon cheese onto each piece of chicken; fold chicken in half.
Place folded breast halves in an 8-inch square baking dish coated with cooking spray. Drizzle melted margarine over chicken. Bake, uncovered, at 400 degrees for 25 minutes or until chicken is done.

Combine spinach and basil in a bowl; drizzle with vinegar and oil. Sprinkle pepper over salad; toss well. Serve chicken over salad.

Cream Cheese Chicken
2 servings, 3.5 pts

2 4 oz Chicken breasts
2 oz FF cream cheese w. chives (about 2 tbsp per breast)
Extra chives (dried or fresh if desired) * optional
1/4 cup Cornflake crumbs

Rinse chicken breasts and pat dry. Season with salt and pepper to taste. Cut a slit into the chicken breast side to form a pocket. Stuff about 2 tbsp of the cream cheese (sprinkle in other chives or seasonings as desired), closing meat around it. Dredge chicken breasts through cornflake crumbs to coat. Spray a baking pan with non-stick spray and bake chicken for about 30 minutes on 350.

Pineapple Honey Chicken
SERVINGS: 4
POINTS: 4

INSTRUCTIONS

1/4 cup low-sodium soy sauce
1 tsp olive oil
1 clove garlic clove(s)
4 slices Dole Canned Pineapple Slices in Juice
2 Tbsp honey
16 oz uncooked boneless, skinless chicken breast



Mix soy sauce, oil, minced garlic and honey. Grill chicken and spoon sauce over each piece. Place 1 slice pineapple on each piece of chicken. Use extra sauce to top on chicken.

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Posted by barbtony

What is this 'Laughing Cow Chicken'?????

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LAUGHING COW CHICKEN
4 SERVINGS 5 POINTS

4 4oz chicken breasts
1 package deli sliced ham
4 laughing cow cheese wedges
8 - 12 toothpicks
1/2 package shake n bake original
cooking spray.

Heat oven to 375 degrees. Pound chicken breasts to about 1/4' thick. Place 3 slices of ham on breast and spread one cheese wedge on top. Roll and secure with toothpicks. Place edge side down in sprayed baking dish and spray chicken with cooking spray. Sprinkle with shake n bake. Bake 45 minutes.

Thanks Laura - If I even tried to explain to you what I was thinking when I saw Laughing Cow Chicken.......Obviously, I need a vacation.