Baked Chicken & Mushrooms

I am going to try this recipe next week. I will be omitting the cheese from this recipe to reduce the fat and cholesterol.  

Baked Chicken and Mushrooms
From Light & Tasty
INGREDIENTS
6 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon paprika

1/2 pound fresh mushrooms, sliced
1 tablespoon butter or stick margarine
1/2 cup sherry or chicken broth
3 green onions, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup shredded part-skim mozzarella cheese
DIRECTIONS    
     Arrange chicken in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 15 minutes.
    Meanwhile, in a large nonstick skillet, saute mushrooms in butter for 5 minutes. Add the sherry or broth, green onions, garlic, salt and pepper. Bring to a boil. Pour over chicken. Bake 10-15 minutes longer or until chicken juices run clear. Top with cheese. Bake for 3-5 minutes or until cheese is melted. 
Yield: 6 servings.
Nutrition Facts
One serving: (1 chicken breast half)
Calories: 198
Fat: 6 g
Saturated Fat: 3 g
Cholesterol: 79 mg
Sodium: 361 mg
Carbohydrate: 3 g
Fiber: 1 g
Protein: 31 g
Diabetic Exch: 4 lean meat.  
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Grilled Basil Chicken and Tomatoes

I love this recipe, it’s a family favorite! If you have any leftover chicken it is great on a salad the next day.

Grilled Basil Chicken and Tomatoes Recipe

 

8 plum tomatoes, divided
3/4 cup balsamic vinegar
1/4 cup tightly packed fresh basil leaves
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)

Cut four tomatoes into quarters and place in a food processor. Add the vinegar, basil, oil, garlic and salt; cover and process until blended. Pour 1/2 cup dressing into a small bowl; cover and refrigerate until serving. Pour remaining dressing into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for up to 1 hour. Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chicken, covered, over medium heat for 4-6 minutes on each side or until juices run clear. Cut remaining tomatoes in half; grill for 2-3 minutes on each side or until tender. Serve with chicken and reserved dressing.

Yield: 4 servings.

Nutrition Facts

  • One serving: 1 chicken breast half with 1 tomato and 2 tablespoons dressing
  • Calories: 174
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Cholesterol: 63 mg
  • Sodium: 179 mg
  • Carbohydrate: 7 g
  • Fiber: 1 g
  • Protein: 24 g
  • Diabetic Exchange: 3 very lean meat, 1 vegetable, 1/2 fat.

Makeover Swiss Chicken Supreme

Makeover Swiss Chicken Supreme

This is a great recipe that does not dry the chicken out!! To make this recipe even lighter I omit the Swiss cheese and the sour cream. I also use spray butter instead of the melted butter. I use cream of mushroom soup instead of the cream of chicken soup. We have tried cream of celery soup as well which works pretty good. Just depends on your taste buds.
 

4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon dried minced onion
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
4 slices (3/4 ounce each) reduced-fat Swiss cheese
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1/3 cup reduced-fat sour cream
1/2 cup fat-free milk
1/3 cup crushed reduced-fat butter-flavored crackers (about 8 crackers)
1 teaspoon butter, melted.

Place the chicken in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray.
Sprinkle with minced onion, garlic powder, salt and pepper. Top each with a slice of
cheese. In a small bowl, combine the soup, sour cream and milk; pour over chicken.
Toss the cracker crumbs and butter; sprinkle over chicken.

Bake, uncovered, at 350° for 30-40 minutes or until chicken juices run clear and crumbs are golden.Yield: 4 servings.