Shish Kebab

1 pound skinless chicken breast, cubed
1 large red onion, sliced
2 small zucchini, sliced
2 large green peppers, seeded & cut into 1" pieces
8 large mushrooms
1/2 cup lemon juice
2 tbsp. fresh ginger, minced
1 clove garlic, minced
1/4 tsp. black pepper, freshly ground


Mix lemon juice, ginger, garlic and black pepper to make marinade. Add chicken pieces and mix well. Cover and refrigerate for 2-3 hours. Remove chicken from marinade and add vegetables to marinade to coat. Thread chicken and vegetables onto 4 skewers, alternating chicken and veggies. Place skewers on grill and cook for approximately 10 minutes, turning carefully to cook on all sides.

Oriental Stir Fry

1/2 pound skinless chicken breast, cut in 1 inch cubes

1/4 cup water

1 cup broccoli florets

1 cup snow peas

1 cup mushrooms, sliced

1/2 cup water chestnuts

1/2 cup bamboo shoots

2 tbsp lemon juice

4 tbsp white wine

2 tsp thyme

1 tsp nutmeg

black pepper, freshly ground, to taste

Heat large, non-stick skillet over high heat. Mix together lemon juice, wine and spices in bowl. Set aside. Add chicken, stirring frequently until chicken is browned on all sides. Add 1/4 cup water and bring to boil. Stir in broccoli, cooking 1 minute. Stir in snow peas, mushrooms and water chestnuts, cooking 2 minutes. Stir in wine mixture and continue cooking 2 minutes, or until vegetables are tender-crisp. Serve over rice.

Healthy Jambalaya

3 lbs. boneless, skinless chicken breast
1 c. chicken broth (sodium free)
1/2 c. chopped onion
1/2 c. chopped celery
1 green pepper seeded, chopped
1 c. white wine
1/2 tsp. basil
1/2 tsp. thyme
1 bay leaf
1/2 tsp. black pepper
1/4 c. fresh parsley, chopped
1 c. uncooked rice
1/2 c. cooked shrimp
2 tomatoes, diced

Combine broth, onion, celery, pepper, wine, and spices in a saucepan. Bring to boil, stirring often. Remove from heat.
Place rice, chicken, shrimp, and tomato in a large casserole dish. Pour herb mixture into casserole, making sure that all the rice is covered.
Cover and bake 30 minutes at 350 degrees. Turn off oven, but leave casserole dish in for an additional 15 minutes.

BBQ Chicken Wraps

1 large green pepper, cut into strips
1 large red pepper, cut into strips
1 large onion, thinly sliced
1 lb boneless skinless chicken breast, cut into strips
1/2 cup BBQ sauce
4 10 in. whole wheat tortillas, warmed
1 cup shredded cheddar cheese

Cook, stirring often, peppers and onions in large nonstick pan on medium high heat for 3-4 minutes. Add chicken; cook an additional 3-4 minutes is cooked through stirring often. Stir in BBQ sauce; cook an additional 3 minutes or until chicken is done.

Spoon chicken mixture into tortillas. Top with cheese. Roll up and cut in half.

Makes: 4 servings (2 halves each)

Prep Time: 15 (plus 10 minutes to cook)

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Almond Chicken Dijon

From: Kraft Food & Family
Prep Time: 10 min.

4 Small Boneless, Skinless Chicken Breasts Halves (1 lb.)
2 Tbsp. Kraft Mayo Light Mayo
2 Tbsp. Grey Poupon Dijon Mustard
1/4 Cup Planters Slivered Almonds, Coarsely Chopped

Preheat oven to 375. Place chicken in lightly greased 13x9 inch baking dish; set aside.
Mix mayo and mustard until well blended. spread top side of each chicken breast half with 1 tbsp. of the mayo mixture; sprinkle evenly with almonds.
Bake 20-25 min. or until chicken is cooked through (165 degrees).

Serves: 4

*Serve with a tossed green salad.

**Cal. 200, Fat 9g. (Sat. 1..5g.), Chol. 70mg., Sodium 300mg., Carb 3g., Fiber <1g.,>

Easy 2 Step Chicken

4 Chicken Breasts (boneless, skinless)
1 Can Cream of Mushroom Soup (or cream of chicken)
1/2 Cup Water
Brown chicken in pan. Add cream of mushroom (or chicken) soup and water; cover and simmer until done. Serve with your favorite side dish.

*Great with rice and broccoli.

Serves: 4