World Famous Recipes

Stuffed Chicken Parmesan

chicken breast recipes

4 3 oz boneless, skinless chicken breasts (12)
1/4 c. Parmesan cheese (2)
1/4 c. breadcrumbs (2)
Italian seasoning to taste
1/2 c. mozz. cheese (ff would lower points) (4)
1/2 c,loose frozen spinach (or 1 c. fresh)

Preheat oven to 400. spray bottom of glass casserole with pam. Mix parm.
cheese, breadcrumbs and italian seasoning in shallow dish. Cut slit in each
chicken breast and stuff 1/8 of a cup each of spinach and mozz. cheese into
each breast. Roll each breast in breadcrumb mixture and place on greased
baking dish. BAke for about 20 minutes or until light brown and juices run
clear. Serves 4 (5 points each)

Serve over some angel hair pasta and some fat free spaghetti sauce and
you’ve got yourself a filling and delicious meal.

CHICKEN SALAD TEA SANDWICHES WITH SMOKED ALMONDS
Makes 24 tea sandwiches

3 cups chicken broth or water
2 whole boneless chicken breasts with skin (about 1
1/2pounds) halved
I cup mayonnaise
1/3 cup minced shallot
1 teaspoon minced fresh tarragon leaves
24 very thin slices homemade-type white bread
1/2 cup finely chopped smoked almonds (about 2 ounces)

In a deep 12-inch skillet bring broth or water to a boil
and add chicken breasts in one layer.  Reduce heat and
poach chicken at a bare simmer, turning once, 7 minutes.
Remove skillet from heat and cool chicken in cooking
liquid 20 minutes. Discard skin and shred chicken fine.
In a bowl stir together chicken, 1/2 cup of mayonnaise,
shallot, tarragon, and salt and pepper to taste.  Make
12 sandwiches with chicken salad and bread, pressing
together gently.  With 2 inch round cutter cut 2
rounds from each sandwich.  Put almonds on a small
plate and spread edges of rounds with remaining 1/2
cup mayonnaise to coat well.  Roll edges in almonds.
Sandwiches may be made 2 hour ahead, wrapped in plastic
wrap, and chilled.

Spicy Chicken Alfredo

Ingredients

2 tablespoons butter or margarine

1 teaspoon minced garlic

12 ounces boneless, skinless, chicken breasts, cubed

1 teaspoon salt

1/2 teaspoon dried thyme

1/4 teaspoon dried sage

1/4 teaspoon freshly ground black pepper

1/4 teaspoon white pepper

Pinch ground red pepper

1/3 cup chopped green onions

1 cup heavy or whipping cream

12 ounces dried thin spaghetti, cooked according to package directions

2 tablespoons chopped fresh parsley

Freshly grated Parmesan cheese

1/4 teaspoon onion powder

Directions

1. Melt butter in large skillet over medium-high heat. Add garlic and

cook 30 seconds. Stir in chicken, salt, thyme, onion powder, sage, and

peppers; cook until lightly browned, about 3 minutes. Stir in green

onions; cook 1 minute more. Gradually add cream. Increase heat to high

and boil until slightly thickened, about 2 minutes.

2. Combine chicken mixture, hot pasta, and parsley in serving bowl; toss

to mix. Serve with Parmesan cheese. Makes 4 servings.

Nutritional facts per serving

calories: 670, total fat: 30g, saturated fat: 17g, cholesterol: 146mg,

sodium: 695mg, carbohydrate: 66g, protein: 32g

Preparation Time: 15 minutes

Approximate Cooking Time: 15-20 minutes

Serves: 2-3

Ingredients

4 skinless, boneless chicken breast

halves (about 1 pound total)

2 14-oz cans reduced-sodium chicken broth

1 14-oz can beef broth

1 14 1/2 oz can tomatoes, undrained and cut up

1/2 cup chopped onion (1 medium)

1/4 cup chopped green sweet pepper

1 cup frozen loose-pack whole kernel corn

1 - 2 tsp chili powder

3 tsp ground cumin

1/8 tsp ground black pepper

3 cups tortilla chips, coarsely crushed

1 cup shredded Monterey Jack cheese (4 ounces)

1 avocado, peeled, seeded, and cut into chunks (optional)

Snipped fresh cilantro (optional)

Sliced fresh jalapeno peppers (optional)

Lime wedges (optional)

Preparation

Cut chicken into bite-size pieces; set

aside.

In a 4-quart Dutch oven combine chicken

broth, beef broth, undrained tomatoes,

onion, and sweet pepper.

Bring to boiling; add chicken.

Return to boiling; reduce heat.

Simmer, covered, for 10 minutes.

Add corn, chili powder, cumin, and

black pepper to chicken mixture in

Dutch oven.

Return to boiling; reduce heat.

Simmer, covered, for 10 minutes more.

To serve, place crushed tortilla chips

in six soup bowls.

Ladle soup over tortilla chips.

Sprinkle with Monterey Jack cheese.

If desired, top with avocado, cilantro,

and jalapeno peppers.

If desired, serve with lime wedges.

Cook File:

Because chile peppers contain volatile

oils that can burn your skin and eyes,

avoid direct contact with them as much

as possible.

When working with chile peppers, wear

plastic or rubber gloves.

If your bare hands do touch the chile

peppers, wash your hands well with soap

and water.

Angel Hair Pasta Salad

2 grilled chicken breasts

1 box (16 oz.) angel hair pasta

2 Tbsp. butter

1½ cups broccoli tops, fresh or frozen (thawed)

1 cup corn, frozen, thawed

1/2 cup diced sweet onion

1 bottle (16 oz.) Ranch salad dressing

Prepare the pasta according to the directions on the box, drain well.

Cut the grilled chicken breast into bite size chunks. Melt butter in a

skillet, add vegetables, and sauté until onion is cooked.

In a large bowl combine the pasta, chicken and vegetables, toss gently. Cool. Stir in the salad dressing. Chill several hours. Yield: 8 to 10 servings.