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.