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GARLIC BROWN SUGAR CHICKEN

Ingredients
4 tsp brown sugar
12 ounces boneless, skinless chicken breasts
1 clove garlic
2 Tbsp butter
Dash black pepper

Directions
This makes four servings, 3 oz per person

1. Melt the butter in a frying pan.

2. Brown the garlic in the butter.
3. Add chicken breasts to garlic and butter and cook thoroughly, adding
pepper as you like it.
4. When chicken is fully cooked add brown sugar on top of each breast.
5. Allow the brown sugar to melt into the chicken (about 5 minutes).
6. Serve with your favorite carb, and veggie or salad. We usually have rice or
noodles and carrots or green beans.
 SLOW COOKER CREAMY ITALIAN CHICKEN

Ingredients

2 pounds boneless, skinless chicken breasts

1 packet Italian dressing mix
1/2 cup water
1 (8-ounce) package reduced-fat cream cheese
1 can 98% fat free cream of chicken soup
3 cups cooked long grain rice (white or brown)

Directions

*1. Place chicken in crock pot

*2. Mix together Italian dressing mix and water. Pour over chicken.
*3. Cover and cook on high for 4 hours OR low for 8 hours.
*4. Mix together cream cheese and soup in separate bowl.
*5. Carefully remove chicken from crock pot to plate.
*6. Pour cream cheese/soup mixture into crock pot and mix together with dressing in bottom.
*7. Return chicken to crock pot and mix gently to shred the chicken.
*8. Cook on LOW until heated through.
*Serve with rice or noodles.

**You may add skim or low fat milk in very small quantities to thin the sauce a little. It does not
significantly affect the nutritional value if you use up to 2 tablespoons**

Makes 6 servings. Approximately 2/3 cup mixture with 1/2 cup rice.

This recipe can be made with FAT FREE cream cheese and it saves about 6 grams of fat. However,
I feel that the dish benefits from the flavor of the low fat over the fat free
 20-MINUTE CHICKEN CREOLE
Ingredients

nonstick cooking spray as needed

4 medium chicken breast halves, skinned, boned, and cut into 1" strips*
1 can (14 oz.) tomatoes, cut up**
1 cup low-sodium chili sauce
1-1/2 cups green peppers, chopped (1 large)
1/2 cup celery, chopped
1/4 cup onion, chopped
2 cloves minced garlic
1 tablespoon fresh basil or 1 teaspoon dried
1 tablespoon fresh parsley or 1 teaspoon dried
1/4 teaspoon crushed red pepper
1/4 teaspoon salt

Directions

1. Spray a deep skillet with nonstick spray coating. Preheat pan over high heat.

2. Cook chicken in hot skillet, stirring, for 3-5 minutes, or until no longer pink. Reduce
heat.

3. Add tomatoes and their juice, low-sodium chili sauce, green pepper, celery, onion,
garlic, basil, parsley, crushed red pepper, and salt. Bring to boiling; reduce heat and
simmer, covered, for 10 minutes.

4. Serve over hot cooked rice or whole wheat pasta.

* You can substitute 1 lb. boneless, skinless, chicken breast, cut into 1-inch strips.

** To cut back on sodium, try low sodium canned tomatoes.

Yield: 4 servings--Serving Size: 1-1/2 cup

2.

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 BLACK BEAN CHICKEN

Ingredients
2 cans black beans
16 ounces jarred salsa
1/2 cup brown rice (uncooked)
1 pound boneless, skinless chicken breasts

Directions
Place chicken breasts in slow cooker.
Pour beans, rice and salsa over chicken.
Cook on low for 8-10 hours and serve
 MEXICAN CHICKEN BREAST

Ingredients
1 package taco seasoning
4 (4 oz) boneless, skinless chicken breasts
1 cup salsa
1/4 cup reduced-fat sour cream

Directions
Put the chicken and taco seasoning in Ziploc bag; shake to coat well.
Place the chicken in a casserole dish coated with nonstick cooking spray.
Bake in 375 F oven for 30 minutes.
Top with salsa five minutes before done.
Garnish with sour cream just before serving.